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Black Bean and Corn Pancakes

Black bean and corn pancakes are hearty and savory. They combine tender black beans and sweet corn for a quick, satisfying meal.

Cooking Method
Cuisine ,
Courses , , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings 4
Calories 200
Dietary gluten-free, low-cholesterol, vegetarian
Description

Black bean and corn pancakes are hearty and savory. They combine tender black beans and sweet corn for a quick, satisfying meal.

Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter (melted)
  • 1/2 cup black beans (cooked)
  • 1/4 cup corn kernels
  • Optional toppings: salsa, sliced avocado
Instructions
  1. Prepare the Dry Ingredients

    In a large mixing bowl, whisk 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt until fully combined.

    (Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes recipes)

    Tip: Sifting the dry ingredients ensures even mixing and a smoother batter.
  2. Mix the Wet Ingredients

    In another bowl, whisk 1 cup of milk, 1 large egg and 2 tablespoons of melted unsalted butter until smooth.

    Tip: Allow the melted butter to cool slightly before adding it to prevent curdling.
  3. Combine Wet and Dry Ingredients

    Gradually pour the wet mixture into the dry ingredients, whisking gently to form a smooth batter. Avoid overmixing to keep the pancakes light and fluffy.

    Tip: Let the batter rest for 5-10 minutes to enhance the texture.
  4. Add Black Beans and Corn

    Fold in 1/2 cup of cooked black beans and 1/4 cup of corn kernels until evenly distributed in the batter.

    Tip: Pat the beans and corn dry with a paper towel to prevent extra moisture in the batter.
  5. Heat the Pan

    Preheat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or oil. Allow the pan to heat for 1-2 minutes.

    Tip: Test the pan’s readiness by sprinkling a few drops of water; they should sizzle and evaporate immediately.
  6. Cook the Pancakes

    Spoon about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges set. Flip the pancakes and cook the other side for 2 minutes, until golden brown.

    Tip: Do not press down on the pancakes while cooking to retain fluffiness.
  7. Serve with Toppings

    Plate the pancakes and top them with optional garnishes like salsa or sliced avocado. Serve immediately for the best flavor.

    Tip: Keep cooked pancakes warm in a low-temperature oven (90°C) while making additional batches.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 7g11%
Cholesterol 50mg17%
Total Carbohydrate 23g8%
Sugars 2g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:

Mixing bowl, whisk, frying pan, spatula

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Keywords: Quick, easy, healthy, delicious
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