close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Makes about 10 pancakes

My mom made a version of these savory pancakes for dinner when I was a kid. My updated version is healthier, but no less delicious—and now I enjoy them for breakfast, too! For best results, don’t try to flip the pancakes until they are thoroughly crisped on the underside; only then will they release from the pan easily.

From The Forks Over Knives Plan

This brunch recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Ingredients

  • 1½ cups whole wheat pastry flour
  • ½ cup cornmeal
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 1½ cups unsweetened, unflavored plant milk
  • 1⁄4 cup unsweetened applesauce
  • 1 medium red bell pepper, seeded and finely diced
  • 1 (10-ounce) package frozen corn kernels, thawed
  • 1 cup cooked or canned black beans, rinsed and drained
  • 6 green onions, white and light green parts thinly sliced
  • Tomato Salsa (or use store-bought), for serving
  • Sour “Cream" for serving
  • chopped fresh cilantro, for serving

Instructions

  1. Preheat the oven to 200°F.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined. Make a well in the center of the flour mixture and add the plant milk, applesauce, bell pepper, corn, black beans, and green onions. Gently fold the ingredients together just until incorporated. Do not overmix.
  3. Heat a griddle or large nonstick pan over medium heat until a few droplets of water dropped in the pan jump and sizzle.
  4. Spoon ½ cup batter for each pancake onto the pan, making sure they don’t touch each other, until no more will fit. Cook until the undersides are crisp and the pancake can be flipped easily without falling apart, about 4 minutes. Using a spatula, turn the pancakes over and cook until the other side is lightly browned and crisp, about 4 minutes. Transfer the pancakes to a heatproof platter and place in the oven to keep warm. Repeat with the remaining batter.
  5. Serve the pancakes topped with salsa, sour “cream,” and chopped cilantro.

Comments (4)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Lynne2 months ago
Reply
Do you want to report this comment as inappropriate?

Really good, our batch yielded about 14 pancakes. We liked it with just sour cream and cilantro. Thank you for a great recipe, the first we tried from the cookbook, looking forward to try more.

Adrian3 months ago
Reply
Do you want to report this comment as inappropriate?

What is the purpose of the apple sauce in this recipe – is it to sweeten, manage consistency, something else? I’d like to try this but the apple sauce is a slightly odd inclusion to me. I’m willing to try it but would like to understand what it brings to the recipe. Thanks.

Lynne2 months ago
Do you want to report this comment as inappropriate?

You won’t taste the applesauce at all in the end.

Maria3 months ago
Do you want to report this comment as inappropriate?

Hiya! I am pretty sure it’s a replacement for the traditional egg. You can substitute eggs in many ways, one way is with apple sauce. Pretty sure that’s why he used apple sauce…to hold these cakes together.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap