Cornmeal Pancakes with Black Bean Salsa & Cilantro Yogurt

Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.
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Cornmeal Pancakes with Black Bean Salsa & Cilantro Yogurt

Cornmeal Pancakes with Black Bean Salsa & Cilantro Yogurt

You can make all the components of these pancakes in advance and simply heat them  in the morning in the toaster oven. To make it extra fancy, try garnishing with sprouts or microgreens.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

SALSA

  • 1 15-oz BPA-free can unsalted black beans, drained and rinsed

    1 roma tomato, diced

    ¼ cup diced red onion

    ¼ cup chopped fresh cilantro

    2 tbsp extra-virgin olive oil

    1 tsp lime zest + 2 tbsp fresh lime juice

    ¼ tsp each chile powder and sea salt

YOGURT

  • ½ cup whole-milk yogurt

    3 tbsp chopped fresh cilantro

    ¼ tsp sea salt

    ⅛ tsp ground black pepper

PANCAKES

  • 1 cup almond flour

    ⅔ cup fine-ground cornmeal

    ¼ cup coconut flour

    ¼ cup arrowroot

    2 tsp baking powder

    ½ tsp sea salt

    2 large eggs

    ¾ cup whole-milk buttermilk

    1 jalapeño chile pepper, seeded and finely chopped

Preparation

1. In a medium bowl, combine all salsa ingredients. Set aside.

2. In a small bowl, stir together all yogurt ingredients. Set aside.

3. Prepare pancakes: In a large bowl, combine almond flour, cornmeal, coconut flour, arrowroot, baking powder and salt. In a medium bowl, whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in jalapeño.

4. Mist a large nonstick skillet with cooking spray and heat on medium. Working in batches, pour in batter, ¼ cup per pancake. Cook until bubbles form on top, 2 minutes; flip and cook until the second side is golden brown, about 2 minutes more. Repeat, making a total of 8 pancakes.

5. Divide pancakes among plates and top with salsa and yogurt.

Nutrition Information

  • Serving Size: 2 pancakes with toppings
  • Calories: 550
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 102 mg
  • Fat Content: 29 g
  • Fiber Content: 13 g
  • Protein Content: 20 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 905 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 16 g
  • Polyunsaturated Fat Content: 5 g