Growing up my mom used to make potato pancakes. I started thinking about them today but my past attempts failed miserably. I didn’t want to go down the potato pancake rabbit hole again so today I decided to experiment with different ingredients.
It was a huge success.
These black bean and red pepper pancakes are good. I mean they are VERY good!
They remind me of something that would be on the breakfast or lunch menu at some little hole in the wall Mexican restaurant. Served with a side of salsa or healthy hot sauce and garnished with a little cilantro these little pancakes are mucho delicioso.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon black pepper
- 1 1/2 cups unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 1 red bell pepper finely diced
- 1 10 oz. package corn kernels
- 1 can salt free or low sodium black beans
- 4 green onions thinly sliced (white and green parts)
- Salsa or healthy hot sauce
- Cilantro for garnish
Directions
- Thoroughly mix together the flour, cornmeal, baking powder and black pepper
- Add the almond milk, applesauce, red peppers, corn, black beans and onions. Gently mix the ingredients together using a wooden spoon.
3. Heat a well seasoned cast iron or nonstick pan over medium heat until a few droplets of water dropped in the pan jump up and sizzle. 4. Spoon 1/2 cup batter for each pancake onto the pan making sure they don’t touch each other and until no more will fit. Cook until browned then flip over (about 2 minutes on each side). 5. Serve with salsa or healthy hot sauce and garnish with cilantro.
