Vegan Recipe: Corn and Black Bean Cakes

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. From The Forks Over Knives Plan. Ready In: 35 minutes

INGREDIENTS, Makes about 10 pancakes

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

For recipe instructions please visit Forks Over Knives: https://www.forksoverknives.com/recipes/corn-black-bean-cakes/

Comments are closed.