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5 healthy breakfast dishes

By: Enrique Gili on June 18, 2012, 7:30 p.m.
Mexican Polenta Pancakes and Guacamole

Photo: Enrique Gili

2 of 7

Mexican Polenta Pancakes and Guacamole

A super sturdy breakfast meal that can double as dinner without a surplus of melted cheese, butter or syrup.

Mexican Polenta Pancakes and Guacamole

  • 1/3 cup corn meal
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 medium-sized avocados, chopped
  • 1 small red onion, diced
  • 2 tomatoes, diced
  • Dash red pepper powder
  • 2 tablespoons lemon juice
  • Dash salt to taste
  • Dash ground black pepper to taste
  • Dollop vegetable oil
  • Dollop Greek yogurt, optional garnish
  • Dollop salsa, optional garnish
Time estimates

Prep time: 40 minutes

Total time: 60 minutes

Cooking directions

  1. Combine the dry ingredients in large mixing bowl: corn meal, flour, sugar, baking powder, salt. Make a well in center of bowl.
  2. Combine following wet ingredients in large bowl: buttermilk, eggs, butter. Stir until blended, about 2 minutes.
  3. Add wet to dry ingredients. Whisk until wet and dry ingredients form a consistent batter, about 3 minutes. Cover and set aside.
  4. To make the filling, combine avocado, onion, tomato, pepper, lemon, salt and pepper in small bowl. Stir. Cover and set aside.
  5. Over medium-high heat, drizzle oil in large heavy-bottomed skillet. When hot pour 1/3 cup of batter into skillet. Cook on each side about 2 minutes, or until golden brown. Repeat process with remaining batter, about 15 minutes.
  6. Place heaping tablespoon of guacamole on each pancake. Fold and serve.

Yield: 2 to 4