Corn & Black Bean Cakes by
1½ cups whole wheat pastry flour
½ cup cornmeal
1 tablespoon aluminum-free baking
½ teaspoon sea salt
1½ cups unsweetened, unflavored
1⁄4 cup unsweetened applesauce
1 medium red bell pepper, seeded and
1 (10-ounce) package frozen corn
1 cup cooked or canned black beans,
rinsed and drained
6 green onions, white
½ cups whole wheat pastry flour
tablespoon aluminum-free baking
½ cups unsweetened, unflavored
⁄4 cup unsweetened applesauce
medium red bell pepper, seeded and
(10-ounce) package frozen corn
cooked or canned black beans,
green onions, white
Preheat the oven to 200°F.
In a large bowl, whisk together the flour, cornmeal,
baking powder, and salt until well combined. Make a
well in the center of the flour mixture and add the
plant milk, applesauce, bell pepper, corn, black
beans, and green onions. Gently fold the ingredients
together just until incorporated. Do not overmix.
Heat a griddle or large nonstick pan over medium
heat until a few droplets of water dropped in the pan
jump and sizzle.
Spoon ½ cup batter for each pancake onto the pan,
making sure they don’t touch each other, until no
more will fit. Cook until the undersides are crisp and
the pancake can be flipped easily without falling
apart, about 4 minutes. Using a spatula, turn the
pancakes over and cook until the other side is lightly
browned and crisp, about 4 minutes. Transfer the
pancakes to a heatproof platter and place in the oven
to keep warm. Repeat with the remaining batter.
Serve the pancakes topped with salsa, sour “cream,”
and chopped cilantro.