Sweetcorn-curry pancakes with avocado salsa

Auste and I have spent this morning rather productively: we had healthy breakfast, exercised, went to the market, enjoyed a coffee on a bench and absorbed the 5 minutes of sunshine we get in England each year.

We also went to a shop to refill our laundry liquid, but we saw the short-tempered lady behind the counter and decided to walk a further length to another shop. She didn't really like us last time we met her, or at least it seemed that way. Anyway.

When we got back we attempted to make this flour, butter and sugar free cake with avocado-chocolate icing. As an alternative to regular cakes, it did taste delicious. You can find the recipe on 'Green Kitchen Stories' blog.

After taking some photos of the cakes we got hungry so I made these quick and easy pancakes, and they were amazing!
I also made avocado salsa, which went well with these fritters.

As soon as I started writing this, I thought that it's Shrove Tuesday in a few days, what a perfect timing! Most people forget the beautiful tradition of making pancakes, especially when you can make them sweet, savoury, fluffy, wraps, etc.
 

For two stacks you need:

1 can of sweetcorn, drained
100 g flour
2 eggs
50ml milk
Small bunch of coriander, chopped
Small courgette, grated
Generous tablespoon of curry powder
Oil, salt, pepper, water

Mix all of the above ingredients, adjusting the water/flour ratio - the batter should be quite thick, not runny.
Fry ladles of batter in batches in oil, on medium heat until solid and brown on each side.


For the salsa:

Mash 2 ripe avocados with one chopped tomato, pinch of chilli, salt, pepper and a squeeze of lemon. Oddly they go well with English mustard too.

Bodybuilding protein pancakes.

I have finally got the recipe! I have always got cottage cheese at home and end up bored of it, mainly because of its lack of taste. Those days are over... Say hello to the cottage cheese-protein pancakes my friend.

These pancakes are easy to make, keep their shape, do not stick to the pan and taste good.

You need:
1 egg
30g [rolled] oats
30g Protein Isolate
30g ground almonds (or other nuts)
150g Low Fat Cottage Cheese (if full fat, do not use oil)
1 teaspoon of oil + 1 for cooking the first batch
Cinnamon/sugar/honey optional (I used a teaspoon of honey)

Simply mix all of the ingredients together, use a bit of oil to grease the pan, then fry in small batches on medium heat. Consistency should be thick so adjust ingredients if needed.

This makes about 6 pancakes, with around 100 calories per pancake, totaling to 60+ grams of protein.  Eat big to get big!