Savory Cornmeal Pancakes with Spicy Avocado Salsa

Directions

1. Rinse and dry all produce, then small-dice the tomatoes and transfer them to a medium bowl.
2. Remove cilantro leaves from the stems, mince the leaves, and add them to the bowl with the tomatoes.
3. Halve jalapeños lengthwise, seed and remove the ribs, then finely dice and add to the bowl; be careful with the peppers and wash hands afterward.
4. Juice the lime into the bowl with the salsa ingredients.
5. Halve and pit the avocado, scoop out the flesh, dice it small, and add it to the bowl with spices; gently stir to combine the salsa and set aside.
6. Place the corn in a colander and rinse with hot water to thaw; drain well.
7. In a separate bowl, whisk together polenta, flour, nutritional yeast, almond meal, baking powder, and salt until evenly mixed.
8. In a small bowl, whisk milk and maple syrup.
9. Preheat a large skillet over medium-high heat and melt a bit of butter to coat the bottom.
10. In a separate bowl, make a well in the dry ingredients, then pour in the milk mixture and the corn; whisk just until combined.
11. Cook batter in batches using about 1/3 cup per pancake, 1–2 minutes per side, until the pancakes are golden and cooked through.
12. Divide pancakes and salsa between plates and serve.