Cornmeal, Avocado, And Lime Pancakes Recipe

Name: Cornmeal, Avocado, And Lime Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lime Sour Cream and Fresh Salsa Toppings; 8 ounces container of sour cream; zest of 1 lime; juice from 1/2 of the lime; 1 pint of cherry tomatoes; quartered; 1/4 cup of red onion; finely diced; 1/2-1 jalapeno; minced (optional); 2 tablespoons of fresh cilantro; minced; 1 tablespoon of apple cider vinegar ( or the other 1/2 of the lime); salt and pepper to taste; Cornmeal, Avocado, and Lime Pancakes; 3 eggs; 3/4 cup of milk; 1 avocado; cut into chunks; zest of 1 lime; juice of 1 lime; 2 tablespoons of butter; melted; 1 cup of cornmeal; 1/4 cup of all purpose flour; 1 1/2 teaspoons of baking powder; 1/4 teaspoon of salt

Servings: persons

Lime Sour Cream and Fresh Salsa Toppings
8 ounces container of sour cream
zest of 1 lime
juice from 1/2 of the lime
1 pint of cherry tomatoes; quartered
1/4 cup of red onion; finely diced
1/2-1 jalapeno; minced (optional)
2 tablespoons of fresh cilantro; minced
1 tablespoon of apple cider vinegar ( or the other 1/2 of the lime)
salt and pepper to taste
Cornmeal, Avocado, and Lime Pancakes
3 eggs
3/4 cup of milk
1 avocado; cut into chunks
zest of 1 lime
juice of 1 lime
2 tablespoons of butter; melted
1 cup of cornmeal
1/4 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt

1
In a small bowl mix the sour cream with the zest of the lime and the juice from 1/2 the lime. Set aside.
2
In another small bowl combine the cherry tomatoes, red onion, jalapeno (if using), cilantro, apple cider vinegar (of the juice from the other half of the lime). Mix everything together and season with with salt and pepper. Set aside.
3
In a medium-sized bowl whisk the eggs and set aside.
4
In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
5
In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
6
Add the dry ingredients to the wet ingredients and stir to combine. The batter will be thick, this is OK.
7
Heat a griddle to medium-high heat. Spoon 2 tablespoons of batter onto the griddle and smooth it into a round shape. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
8
To serve, top a hot pancake with some of the fresh salsa and a spoonful of the sour cream.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Lime Sour Cream and Fresh Salsa Toppings, 8 ounces container of sour cream, zest of 1 lime, juice from 1/2 of the lime, and more.

Yes, Cornmeal, Avocado, And Lime Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal, Avocado, And Lime Pancakes

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