Mexican cornmeal pancakes are a great addition to the brunch rotation because it is both savory and sweet. I came up with this notion when I opened the door to my pantry last week and saw the cornmeal sitting there and thought: I haven’t used that in a while.
I took down the cornmeal and wanted to come up with something that wasn’t just a simple corn muffin or corn bread. I started looking around and it seemed like everything that would go into a taco was jumping out at me. I grabbed the avocado, the red onion, the jalapeño, black beans and hot sauce.
This recipe is quite simple and I would suggest that you make the batter the night before so that it has some time to set up or make it first thing in the morning so that it is ready to go by the time brunch rolls around.
Mexican Cornmeal Pancakes
Ingredients: 1/2c Cornmeal, 1/4c Garbanzo Bean flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1 egg, 1/2c water, 1/4c black beans (dried), 100g Avocado (chopped), 30g Red Onion (chopped), 1 jalapeño (chopped), hot sauce
Servings: 4 (2 pancakes each)
Nutritional Information (for pancakes only): 140 calories, 24g Carbs, 3g Fat, 6g Protein
- In a bowl combine cornmeal, garbanzo flour, egg, baking soda, baking powder, water and mix until well combined. Set aside.
- Bring 2 cups of water to a boil and add beans. Allow beans to cook until tender (approximately 30 minutes)
- Cool off beans under water and add to cornmeal pancake batter. Mix well.
- Cover with plastic wrap and place in refrigerator for a minimum of 2 hours, but better overnight.
- Bring pan to medium-high heat and spray with a bit of cooking spray.
- Pour 1/4c of batter into pan and allow to cook for 3-5 minutes. Your pancakes are ready to flip when steam holes form and outer edge is dry.
- After flipping allow to cook for 2-3 minutes and then plate.
- Top with chopped red onion, jalapeño, avocado and add as much hot sauce as you like.
To make this vegan replace the egg with a chia egg. This is wheat-free and gluten-free recipe that does not come with the calories that most gluten-free flours have.