Black bean pancakes
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Black bean pancakes
  Pancakes    Appetizers    Vegan    Eggs    Dairy    Beans  
Last updated 6/12/2012 12:57:13 AM. Recipe ID 19674. Report a problem with this recipe.
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      Title: Black bean pancakes
 Categories: Ornish, Appetizers, Vegan, Eggs, Dairy
      Yield: 4 Servings
      2    15-oz cans cooked black
      1 c  Nonfat buttermilk
      1 tb Honey
      2 ts Minced jalapeno pepper
      2 ts Chopped fresh cilantro
      1 c  Unbleached white flour
  1 1/2 ts Baking powder
    3/4 ts Baking soda
      3    Egg whites
           Vegetable oil spray
  Drain and rinse 1 can of the beans well.  Drain very well, then add
  with the buttermilk and honey to a blender or food processor. ZPuree
  until smooth, then transfer to a large bowl. Drain, rinse, and drain
  well again the second can of beans, and add them along with the
  jalapeno and cilantro to the pureed mixture to combine.
  In a medium size bowl, combine the flour, baking powder and baking
  soda. Set aside.
  In another large bowl, beat the egg whites until stiff but not dry.
  Stir one-third of the beaten egg whites into the bean mixture to
  lighten it. Gently fold inthe remaining egg whites.
  Add the flour mixture to the bean puree in 3 parts, mixing carefully
  but taking care not to deflate the egg whites.
  Preheat a large, nonstick griddle or saute pan over medium-high heat
  and spray the griddle lightly with the vegetable oil. For each
  pancake, ladle 1/4 cup batter onto the griddle and gently spread to
  about 4 inches. Cook until browned.  Flip and repeat.
  Serving size:  3 pancakes
      363    calories
      1.0    gram fat
      1.1    mg. cholesterol
    300.5    mg. sodium
  *Note*  These savory pancakes would make a pleasing lunch served with
  a soup and salad.  They could also be made into 2 inch pancakes and
  used as an hors d'oeuvre. Serve them with a papaya relish or salsa
  and a dollop of yogurt.

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Recipe ID 19674 (Apr 03, 2005)

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