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These tasty, light and fluffy pancakes, speckled with green spring onion and yellow sweetcorn are a healthy lunchtime change from the usual sandwich. Pile them up with the avocado salad and serve with sweet chilli dipping sauce. Delicious!

Serves 4

100g plain flour

1tsp baking powder

1 egg, beaten

Salt and pepper

150ml semi–skimmed milk

1 x 340g can sweetcorn, drained

4 spring onions, chopped

1 avocado, cut into small chunks

150g cherry tomatoes, quartered

¼ cucumber, cut into small chunks

Juice of 1 lime

2tsp sunflower oil

Method

Whisk the flour and baking powder into the egg and milk season with salt and pepper

Stir in the sweetcorn and half the spring onions.

Mix the rest of the spring onions with the avocado, tomatoes and cucumber and lime juice which stops the avocado from going brown.

Heat a non – stick pan with the oil and cook spoonful’s of the batter until golden brown.

Turn over and cook the other side.

Put 3 – 4 pancakes on each plate and serve with the avocado salad on top.