Buckwheat Cakes with Avocado & Salsa

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Buckwheat Cakes with Avocado & Salsa

 

 

Pancakes:

 

1 1/2 cups soy buttermilk (see Note)

1 egg replaced

1 cup buckwheat flour

1/4 cup gluten-free all-purpose flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon Mexican chilli powder

2 green onions, very thinly sliced

cooking oil spray

 

Avocado:

 

1 medium firm-ripe avocado

100 g (3 1/2 oz) plain soy yogurt

2 teaspoons sweet chilli sauce

4 teaspoons finely chopped fresh mint

 

Mexican Salsa:

 

425 g (15 oz) can Mexican chilli beans

4 teaspoons lemon juice

1/4 teaspoon Mexican chilli powder

31O g (11 oz) can sweet corn kernels, drained

1 small red capsicum (bell pepper), finely diced

2 green onions, thinly sliced

 

 

 

1. Whisk buttermilk with egg substitue in a jug; season with salt and

black pepper.

 

2. Sift flours and powders into a large mixing bowl; make a well in

the centre.

 

3. Gradually add liquid, whisking to a smooth batter. Cover: chill

for 30 minutes.

 

4. Add onion and whisk again.

 

5. Meanwhile, prepare Mexican Salsa: Drain beans, reserving 4

teaspoons liquid. Combine reserved liquid, lemon juice and chilli

powder in a screw-top jar; cover and shake to blend. Place beans,

corn, capsicum (bell pepper) and onion in a medium bowl, add dressing

and mix lightly to combine.

 

6. Preheat oven to Low. Line a baking tray with non-stick baking paper

and place in oven. Lightly spray a large non-stick frying pan with oil

and preheat over moderately low heat.

 

7. For each pancake, pour 1/4 cup batter into pan Cook, two at a time.

1 to 2 minutes each side or until light brown. Keep warm in oven.

Spray pan with oil as needed.

 

8. Using a fork, mash avocado in a bowl. Mix in yogurt, chilli sauce

and mint. Top pancakes with avocado mixture and salsa.

 

 

 

NOTE: To make soy buttermilk, combine 1 1/2 cups soy milk with 2 to 3

tablespoons lemon juice or vinegar.

 

NOTE: Instead of making pancakes from scratch, use a buckwheat pancake

mix and add the chilli powder and green onions.

 

 

 

Serves 4 (8 pancakes).