Sour Cream Black Bean Pancakes Recipe

black bean pancakes

Delicious little savory cakes, these black bean pancakes make an excellent vegetarian dinner when served with a salad or some steamed veggies. We fry them in olive oil cooking spray. You could use 2 tablespoons olive oil for frying – cakes will come out richer, crispier and – we suspect – tastier, but we usually just use nonstick spray – they are delicious even without the added fat.

Makes 8 cakes

1 (15oz) can black beans, drained and rinsed
1/2 cup fresh cilantro
2 large eggs
1/4 cup light Lilly Sour Cream
2 cloves garlic, minced
1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
Olive oil cooking spray

1. Place all ingredients (except for the olive oil spray) in food processor. Process until smooth, about 1 minute, stopping once to scrape sides of bowl with a spatula.

2. Heat two large 12-inch skillets, or a double-burner griddle, over medium heat, about 3 minutes. Spray with olive oil cooking spray. Pour cakes onto hot griddle, measuring a scant 1/4-cup for each cake. Cook 2-3 minutes on each side, or until browned and set.

Nutrition per cake
Calories 91.8
Total Fat 3.6 g
Saturated Fat 1.1 g
Cholesterol 48.8 mg
Sodium 213.9 mg
Total Carbohydrate 3.9 g
Dietary Fiber 1.6 g
Sugars 0.5 g
Protein 4.1 g

One Response to Sour Cream Black Bean Pancakes Recipe

  1. Pingback: The Ultimate Gluten Free Bean List: 101 Bean Recipes - Gluten free living | New Orleans Gluten Free |

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