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Recipe Summary

prep:
20 mins
cook:
2 mins
total:
22 mins
Servings:
24
Yield:
24 pancakes
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Ingredients

Guacamole:
Pancakes:

Directions

Guacamole:
  • Scoop flesh from avocado halves into bowl. Mash coarsely with fork. Stir in onion, lime juice, garlic powder, salt and pepper, mashing to desired consistency. Cover with plastic wrap; refrigerate until serving time.

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Pancakes:
  • Heat oven to very low (180°F). Place corn kernels in food processor. Pulse until coarsely chopped and slightly wet. Add buttermilk, eggs and oil. Pulse just until blended.

  • In large bowl, whisk together flour, cornmeal, salt, baking powder and cumin. Stir in grated cheese. Stir corn mixture into flour mixture.

  • Heat griddle or large nonstick skillet over medium heat. Coat griddle with nonstick cooking spray.

  • For each pancake, spoon 2 tablespoons of batter onto heated pan; gently spread batter slightly to form 3-1/2-inch circles. Cook until bubbles begin to appear on top of pancakes, 1 to 2 minutes. Flip pancakes over with large spatula; cook 1 to 2 minutes. Keep pancakes warm in 180°F oven. You should have about 24 pancakes.

  • To serve, top each pancake with 1 tablespoon guacamole and 1 teaspoon chopped tomatoes. Garnish with cilantro, if desired.

Nutrition Facts

114 calories; fat 7g; cholesterol 23mg; saturated fat 2g; carbohydrates 11g; insoluble fiber 1g; protein 4g; sodium 199mg.
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