Ingredients

50g plain flour

1/2 tsp baking powder

1 egg , beaten

75ml milk

170g sweetcorn

2 spring onions (chopped use the green bits as well)

1/2 avocado (cut into small chunks)

75g cherry tomatoes (halved)

cucumber (cut into small chunks)

sunflower oil

Preparation

  1. Whisk together the flour, baking powder, egg and milk and season well. Stir in the sweetcorn and half the spring onion. Mix the rest of the spring onions with the avocado, tomatoes and cucumber. Heat a nonstick pan with 2 tsp oil and cook spoonfuls of the batter until golden. Turn over and cook the other side. Put 34 pancakes on a plate and serve the avocado salad on top.

279 kcalories, protein 8.5g, carbohydrate 42.5g, fat 9.5 g, saturated fat 1.6g, fibre 3.5g, salt 0.96g