Friday, October 21, 2011

Molitos: Mole-inspired Black Bean Pancakes

Some leftover black beans were in the fridge, in grave danger of becoming green and gray beans if I didn't do something with them soon.

It was 7:20 AM, first cup of Via down, and time to think about the Spouse's breakfast.

Ages ago I made green pea biscuits and had been thinking of making some black bean biscuits.  Wouldn't that be just the thing for October?

On Tuesday a friend had sent a link to a recipe for socca -- a chickpea pancake.  I'd love to make some of those for Spouse.

But, I have leftover black beans on hand. And I can't find my garbanzo flour.

What if I made black bean pancakes?  What would you put in them?

Spouse loves, loves, loves mole.  And, it's hard or impossible to find gluten free mole. So, the black bean pancakes have to contain mole-like stuff.

Here's what I came up with... all measurements approximate, since I really just dumped things in a bowl and mixed.

About 1.5 cups of overcooked black beans, undrained
1 lg egg
2Tbsp flax meal
3Tbsp cocoa powder
1-2 Tbsp pecorino romano
1 Tbsp almond butter
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp ground ancho chili
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp garlic powder
1/2 Tbsp dry chopped onion
1/2 tsp dried cilantro
pinch of nutmeg
pinch cayenne
pinch of salt

  1. Smoosh the black beans with a potato smasher. Dump everything else in, to taste. Mix it up.
  2. Heat a little more olive oil in a nonstick pan.
  3. Spoon pancake-sized amounts of the black bean goo into the pan.
  4. Cook until it's almost dry on top.
  5. Flip to brown the other side.
  6. Remove to plate and garnish with a little more pecorino romano and a dollop of salsa.

Results:  Spouse like 'em, but I think they could be improved. Maybe more egg and flax for better binding, more almond butter, and more of just about all the seasonings.

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