Green Onion Pancakes with Tomato-Avocado Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Serve these fluffy pancakes and their lively salsa as a first course or as a side dish. The provolone cheese brings out the flavor of the green onions.

Ingredients:

1 2/3 cups chopped seeded plum tomato

1/2 cup finely chopped red onion

1/2 cup chopped peeled avocado

2 tablespoons finely chopped seeded jalapeño pepper

2 tablespoons red wine vinegar

1 teaspoon minced fresh oregano

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

dash of sugar

1 1/2 cups all-purpose flour

2 teaspoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups low-fat buttermilk

1 large egg, beaten

1 cup chopped green onions

6 tablespoons (1 1/2 ounces) shredded sharp provolone

cooking spray

Directions:

1. To prepare salsa, combine first 9 ingredients in a bowl. Cover and chill.
2. To prepare pancakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through black pepper) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes. Fold in green onions and provolone cheese.
3. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve salsa over warm pancakes.

By RecipeOfHealth.com