Cornmeal Pancakes with Spicy Beans

Elevate your breakfast or brunch game with a fusion of comfort and spice in these Cornmeal Pancakes with Spicy Beans. This hearty and wholesome recipe combines tender, golden cornmeal pancakes with a zesty black bean and tomato topping, seasoned with smoky paprika, cumin, and a touch of chili heat. The pancakes strike the perfect balance between fluffy and slightly crisp, creating a delightful base for the rich, saucy beans. Finished with fresh cilantro and a dollop of sour cream, this dish is not only satisfying but also packed with bold, vibrant flavors. Quick to prepare and ideal for a savory twist on pancakes, this recipe is perfect for any time of day. Keywords: cornmeal pancakes, spicy beans, savory breakfast, smoky black beans, brunch recipe, easy comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Cornmeal
• 0.5 cup All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 tablespoon Sugar
• 1.25 cups Milk
• 1 large Egg
• 2 tablespoons Unsalted butter (melted)
• 1 tablespoon Olive oil
• 1 15-ounce can Canned black beans (drained and rinsed)
• 1 14-ounce can Canned diced tomatoes
• 1 small Onion (chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Chili flakes (optional)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 0.5 cup Sour cream (for serving, optional)

Directions

Step 1

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix well.

Step 2

In a separate bowl, whisk together the milk, egg, and melted butter.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Let the batter rest for 5 minutes.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Step 5

Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes or until golden brown.

Step 6

Transfer cooked pancakes to a plate and keep warm. Repeat until all the batter is used.

Step 7

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 8

Add the minced garlic, ground cumin, smoked paprika, and chili flakes (if using). Stir well and cook for 1 minute until fragrant.

Step 9

Stir in the canned black beans and diced tomatoes, including their liquid. Mix well and simmer for 8-10 minutes, stirring occasionally, until the mixture thickens.

Step 10

Taste the bean mixture and adjust seasoning with salt and pepper as needed.

Step 11

To serve, place a couple of cornmeal pancakes on a plate and spoon the spicy beans generously over the top.

Step 12

Garnish with chopped fresh cilantro and a dollop of sour cream, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1697.6g)

Amount per serving	% Daily Value*
Calories	2443.8

Total Fat 94.7g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 376.9mg	0%
Sodium 4119.7mg	0%
Total Carbohydrate 332.3g	0%
Dietary Fiber 50.8g	0%
Total Sugars 48.5g
Protein 71.4g	0%

Vitamin D 188.0IU	0%
Calcium 898.1mg	0%
Iron 20.8mg	0%
Potassium 3044.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 11.6%

Carbs: 53.9%