As you may know, I have a thing for Latin-inspired savory breakfasts. Especially with a black iced coffee in the summertime (which it SHOULDN’T still be on this first day of October!). Anyhow, I’ll keep taking advantage of the late summer veggies here while I secretly envy everyone up north sipping pumpkin lattes and wrapping up in cute scarves.
This recipe is for a savory kind of pancake, and what I love about pancakes is that you can throw in anything you like—fruits, veggies, spices—depending on your taste, or the season, or your mood… etc. Endless combinations = no boredom! This recipe was originally for corn cakes, but I added in some chopped onions and black beans for more fiber, protein and a different texture. Maybe they’d be even better with a little sprinkle of chili powder? That’ll be for next time.
Fresh Corn Cakes with black beans + salsa, adapted from here
1 cup corn kernels (fresh or frozen + thawed)
¼ cup finely diced onion
1/3 cup black beans
½ cup whole wheat flour
¼ cup cornmeal
½ t baking powder
¼ t baking soda
½ t salt
freshly ground black pepper
1 egg or 3 T egg whites, beaten
1 T milk
½ T agave
Combine flour, cornmeal, baking powder + soda, salt and black pepper in a bowl. Pulse the corn a few times in a food processor or blender, until slightly pureed but still chunky. Mix the corn, onion and black beans into the flour mixture. Add egg, milk and agave nectar and stir until just combined. Add another tablespoon of milk if batter seems too dry.
Preheat a splash of olive oil in a large skillet over medium heat. Drop the batter by heaping tablespoonfuls into the hot skillet and cook 1-2 minutes per side, or until golden brown. Transfer to a plate and serve with fresh cilantro, salsa and crumbly queso fresco or feta.
I ate mine with some spicy peach salsa, an tomatillo-avocado salsa from Trader Joe’s, and feta cheese. A hearty, flavorful and super filling mid-morning meal :]
….my plate after digging in…… :]