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Title: Black Bean Pancakes
Categories: Ornish Appetizer Vegan Egg Dairy
Yield: 4 Servings
| 2 | 15-oz cans cooked black beans | |
| 1 | c | Nonfat buttermilk |
| 1 | tb | Honey |
| 2 | ts | Minced jalapeno pepper |
| 2 | ts | Chopped fresh cilantro |
| 1 | c | Unbleached white flour |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 3 | Egg whites | |
| Vegetable oil spray |
Drain and rinse 1 can of the beans well. Drain very well, then add with the buttermilk and honey to a blender or food processor. ZPuree until smooth, then transfer to a large bowl. Drain, rinse, and drain well again the second can of beans, and add them along with the jalapeno and cilantro to the pureed mixture to combine.
In a medium size bowl, combine the flour, baking powder and baking soda. Set aside.
In another large bowl, beat the egg whites until stiff but not dry. Stir one-third of the beaten egg whites into the bean mixture to lighten it. Gently fold inthe remaining egg whites.
Add the flour mixture to the bean puree in 3 parts, mixing carefully but taking care not to deflate the egg whites.
Preheat a large, nonstick griddle or saute pan over medium-high heat and spray the griddle lightly with the vegetable oil. For each pancake, ladle 1/4 cup batter onto the griddle and gently spread to about 4 inches. Cook until browned. Flip and repeat.
Serving size: 3 pancakes 363 calories 1.0 gram fat 1.1 mg. cholesterol 300.5 mg. sodium
*Note* These savory pancakes would make a pleasing lunch served with a soup and salad. They could also be made into 2 inch pancakes and used as an hors d'oeuvre. Serve them with a papaya relish or salsa and a dollop of yogurt.
From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott
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