Corn and Black Bean Cakes
My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but no less delicious—and now I enjoy them for breakfast, too! For best results, don’t try to flip the pancakes until they are thoroughly crisped on the underside; only then will they release from the pan easily.
INGREDIENTS
- 1½ cups whole wheat pastry flour
- ½ cup cornmeal
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon sea salt
- 1½ cups unsweetened, unflavored plant milk
- 1⁄4 cup unsweetened applesauce
- 1 medium red bell pepper, seeded and finely diced
- 1 (10-ounce) package frozen corn kernels, thawed
- 1 cup cooked or canned black beans, rinsed and drained
- 6 green onions, white and light green parts thinly sliced
- Tomato Salsa (or use store-bought), for serving
- Sour “Cream” for serving
- chopped fresh cilantro, for serving
INSTRUCTIONS
- Preheat the oven to 200°F.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, bell pepper, corn, black beans, and green onions. Gently fold the ingredients together just until incorporated. Do not overmix.
- Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
- Spoon ½ cup batter for each pancake onto the pan, making sure they don’t touch each other, until no more will fit. Cook until the undersides are crisp and the pancake can be flipped easily without falling apart, about 4 minutes. Using a spatula, turn the pancakes over and cook until the other side is lightly browned and crisp, about 4 minutes. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with the remaining batter.
- Serve the pancakes topped with salsa, sour “cream,” and chopped cilantro.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
