Black Bean and Red Pepper Pancakes

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

1. Thoroughly mix together the flour, cornmeal, baking powder and black pepper
2. 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.