The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD
www.janedummer.com


3 Corn Pancakes

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Ingredients

At a glance
Main Course
Oils

1 1/2 cups of corn
2 cups of buttermilk*
2 Tbsp Avocado Oil
2 eggs, separated
1 1/2 cups cornmeal
1/2 flour
1 tsp baking soda
1 tsp baking powder
1 tsp sugar
1 tsp salt
5 green onions, white part only, minced

Methods/steps

Beat egg whites to soft peaks, set aside. In another bowl add buttermilk, egg yolks and oil. In a large bowl add dry ingredients and stir until well mixed. Add buttermilk mixture to dry ingredients and once mixed add corn and onions. Gently fold in egg whites and let rest for 10 minutes. Heat a non stick skillet to medium high and pour 1/4 to 1/3 cups of batter per pancake into the pan. Once the underside is golden and little bubbles appear flip the pancakes and cook for an additional minute or so.

Keep pancakes warm in a 250F oven.

Serve with yogurt or syrup.

Additional Tips

Whole grains are great for heart health, and throwing veggies into pancakes are a great way to sneak more vitamins and fibre into your family's diet.

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