Corn cakes and beans

This recipe for corn cakes and beans is very lightly adapted from this one over at No Meat Athlete. It is pretty quick and easy to make and O loves the fact that she gets to eat pancakes for dinner! As a bonus, any leftovers you have will make a great lunch for the following day.

Corn cakes and beans

Ingredients

Beans:

• 1 1/2 cups cooked beans (we usually use a 10-bean mix)
• 1 teaspoon oregano
• 1 teaspoon chilli powder

Corn cakes:

• 2/3 cup corn flour
• 2 tablespoons whole wheat flour
• 1/4 teaspoon baking soda
• 1 teaspoon chilli powder
• 1 cup soy milk
• 1 teaspoon ume (plum) or apple cider vinegar
• 1 egg
• 1/2 cup frozen corn
• salt and pepper

Toppings:

• juicy tomato salsa
• avocado
• cottage cheese

Method

Beans:

1. Combine the beans, oregano, and 1 teaspoon of chilli powder in a saucepan. Heat until warm.

Corn cakes:

1. Add the vinegar to the soy milk and let sit for a few minutes, to give it a buttermilky flavour.
2. Mix together the corn flour, baking soda, flour, 1 teaspoon of chilli powder, 3/4 teaspoon of salt, and 1/8 teaspoon of pepper.
3. In another bowl, whisk together the soy milk, and egg.
4. Mix the wet ingredients with the dry ingredients until combined.
5. Add the corn.
6. Cook the corn cakes as you would cook regular pancakes. We use a large cast iron pan that rarely moves from our stove top.
7. Top the corn cakes with beans, avocado,  juicy tomato salsa, and cottage cheese.

Tags: Quick-and-easy