Salty, sweet and spicy; an umami treat to wake you up on a Sunday morning.
This is one of Mr. B’s favorite brunches as he loves avocado, bacon and corn, so this dish brings all his favorite foods together. I love this dish due to the combination of sweet and salt in addition to its combination of healthy and indulgent! You can make this into a vegetarian dish by substituting the bacon for vegan bacon, which is just as good. I don’t eat a lot of bacon, but when I do, I prefer the real thing.
Ingredients
- 100g rice flour
- 1tsp gluten free baking powder
- ½ tsp. salt and pepper
- 1tsp smoked paprika
- 2 free-range eggs
- 75ml almond milk
- 12oz sweet corn
- 1 tbsp. coconut oil
- 1 avocado (diced)
- 8 cherry tomatoes (quartered)
- 2 tbsp. coriander (cilantro)
- Juice of 1 small lime
- 4 pieces streaky bacon
- 1 tbsp. Maple syrup
- 1 tbsp. sweet chili sauce
Method
- Mix the flour, baking powder, paprika, salt and pepper in a bowl. Add in the eggs, milk and sweet corn and mix to a smooth batter
- Combine the avocado, tomatoes, coriander and lime and place to the side
- Place the bacon in an oven at 350c for 10 minutes until crispy, then place on the side
- Add the tbsp. of oil to a frying pan and when hot turn the heat down to low
- Add a quarter of the mixture to the frying pan and when it starts bubbling on one side flip it over and cook for another minute, put on a plate and place in the oven with the bacon
- Repeat with the rest of the mixture, should make 4 or so pancakes
- Mix the maple syrup and sweet chilli to make an umami sauce
- To serve, place a pancake on the plate, add the two pieces of bacon, then the pancake.
- Top with the sauce and add the avocado mixture
