Corn pancakes with Mexican twist
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Corn pancakes with Mexican twist
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Macros(per serving)
572Kcal
Fat
53% (34 g)
Protein
10% (14 g)
Carbs
37% (53 g)
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Macros(per serving)
572Kcal
Fat
53% (34 g)
Protein
10% (14 g)
Carbs
37% (53 g)
Rate
Ingredients
Servings
For the pancakes:
Oatmeal (gluten free)
25 gSweet Corn (can)
50 gAlmond milk
50 mlEgg
1 pieceBlack pepper
to tasteCeltic sea salt
to tasteCoconut oil
1⁄4 TbspFiesta de Guacamole:
Avocado
1 pieceLime (juice)
1⁄4 pieceTomatoes
1⁄4 pieceRed onion
1⁄4 pieceFresh coriander
1 TbspSurprising red cabbage:
Red cabbage (in dunne reepjes)
40 gWhite wine vinegar
1⁄4 TbspBalsamic vinegar
1⁄4 TbspBlack pepper
to tasteCeltic sea salt
to tasteSpicy Mexican mix:
Lime (juice)
1⁄4 pieceSweet Corn (can)
1⁄2 TbspRed onion
1⁄4 pieceFresh coriander
1 TbspGarlic
0 clovesSpring onion
1⁄4 pieceSriracha hot chile sauce
1⁄4 tspSour cream:
Sour cream
50 gLime (juice)
1⁄4 piecePaprika powder
to tasteInstructions
Difficulty
Normal
Prep time
40 min
Cook time
20 min
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Details
Allergens
Cow's milk, Nuts, Fruit, Nightshade, Lactose, Chicken egg, CitrusDiet
Vegetarian, Mediterranean, SirtfoodCourse
Lunch, DinnerCooking equipment
Blender