Pancakes with Black Bean Salsa
teaspoon canola oil
2 cups frozen corn kernels, thawed and drained
1 large egg (I use Eggland's Best)
1/3 cup red bell pepper, chopped small
1/3 cup plain soymilk
3 Tbsp. cornmeal (look for a brand that is high in fiber,
i.e., uses the whole kernel)
1/3 cup whole wheat flour
1-1/2 teaspoon each of sugar and baking
wet ingredients in a medium bowl. Mix dry ingredients
in a small bowl. Then add dry ingredients to wet ingredients,
stirring just until ingredients are evenly moistened.
in portions that are ~1/4 cup in a skillet that is non-stick
or lightly oiled with a non-stick spray or canola oil.
Cook 1-2 minutes per side, until lightly browned. Keep
warm in an oven until all are ready to serve.
4. I served the Corn Pancakes topped with a generous scoop
of the Black Bean Salsa, a little regular tomato salsa
on the side, fresh steamed broccoli, and fresh pineapple.