Green Onion Pancakes With Tomato-Avocado Salsa

From Cooking Light. Serve as an appetizer or side dish.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 2⁄3 cups plum tomatoes, chopped and seeded
• 1⁄2 cup red onion, minced
• 1⁄2 cup avocado, peeled and chopped
• 2  tablespoons  jalapenos, seeded and chopped
• 2  tablespoons red wine vinegar
• 1  teaspoon fresh oregano, minced
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  dash sugar
• 1 1⁄2 cups flour
• 2  teaspoons sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 1⁄2 cups low-fat buttermilk
• 1  large egg, beaten
• 1  cup green onion, chopped
• 6  tablespoons provolone cheese, shredded, about 1 1/2 oz

Directions

1. Salsa: Combine first 9 ingredients in a bowl. Cover and chill.
2. Pancakes: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minute Fold in green onions and cheese.
3. Spoon about 1/4 c batter onto a hot nonstick skillet or griddle coated with cooking spray. Turn pancakes when tops are coated with bubbles and edges look cooked (about 3 min). Serve salsa over warm pancakes.