Protein-Packed Savory Pancakes with Black Beans

Kale, carrots and mushrooms make these pancakes a great breakfast or dinner. These are not the heavy overly-sweet diner pancakes that leave you feeling sleepy. They are inspired by Korean scallion pancakes.

Here’s a recipe for the Korean Style Pancakes that inspired this recipe.

For about twelve 5 inch pancakes (enough pancakes to make 2 adults and one toddler happy)

  • 1/4 cup ground flax & 3/4 cup water mixed together (egg replacer)
  • 3/4 cup flour (mix of whole wheat and unbleached all purpose is fine)
  • 1/2 cup cornstarch
  • 1 + 1/4 cups water more
  • 1 tsp umeboshi vinegar
  • 1 Tbsp agave nectar
  • 1 Tbsp soy sauce
  • 1/2 cup cooked brown rice
  • 1/2 cup cooked black beans
  • 1/3 cup shredded carrot
  • 1/3 cup thinly sliced mushrooms (about 2 criminis)
  • 1/3 cup cooked kale or raw spinach
  • chopped green onions or scallions to taste
  1. Heat up a nonstick pan or get ready to use enough sesame oil to coat the pan. We use the griddle on our gas stove.
  2. Start at the top of the ingredient list above and add one ingredient at a time and mix
  3. Pour the batter in the hot pan. Use 1/3 cup to scoop and pour batter and the pancakes will be a size that is easy to flip
  4. Wait a few minutes until it’s golden brown on the bottom and flip
  5. Wait a few more minutes and serve