Salsa Pancakes Recipe

Name: Salsa Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 eggs, lightly beaten; 1 1/2 cups SR flour, sifted; 3/4 cup red kidney beans, drained; 3/4 cup canned drained corn; 5 spring onions, sliced; 1 cup red capsicum, diced; 250g tub PHILADELPHIA Light Spreadable Cream Cheese; 1 cup salsa; 1 avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09

Servings: persons

1 cup milk
2 eggs, lightly beaten
1 1/2 cups SR flour, sifted
3/4 cup red kidney beans, drained
3/4 cup canned drained corn
5 spring onions, sliced
1 cup red capsicum, diced
250g tub PHILADELPHIA Light Spreadable Cream Cheese
1 cup salsa
1 avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09

1
Combine milk and egg.
2
Gradually whisk into flour to form a smooth batter.
3
Stir in the beans, corn, spring onions and pepper.
4
Add 1/3 cup of batter to a non-stick frypan and cook over medium heat until golden brown.
5
Repeat with the remaining batter to form 8 pancakes.
6
Place each pancake onto serving plates, top with a dollop of Philly*, salsa and avocado slices.
7
Serve immediately.

617

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 10 ingredients. The key ingredients include: 1 cup milk, 2 eggs, lightly beaten, 1 1/2 cups SR flour, sifted, 3/4 cup red kidney beans, drained, and more.

Yes, Salsa Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Pancakes

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