Corn Pancakes with Black Bean Salsa

This savory pancake batter sneaks in not one but two vegetables. They make a great breakfast-for-dinner meal, especially when served alongside your favorite meatless sausage.


  • 1/4 cup cornmeal
  • 1/2 all-purpose flour
  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1/2 cup butternut squash soup (such as Imagine)
  • 1/4 cup unsweetened soy milk
  • 2 teaspoons Earth Balance butter
  • 1 cup mild salsa
  • 1/4 cup black beans
  1. To prepare the pancakes, combine the cornmeal and flour in a bowl; set aside.
  2. Whisk together the flaxseed and water in a large bowl. Add the soup and soy milk, whisking to combine. Stir in the cornmeal mixture just until combined.
  3. Melt the butter on a griddle over medium-high heat. Add the pancake batter to form 4 to 5 pancakes. Cook for about 3 minutes, then flip and cook an additional 2 minutes or so on the other side. (Note: These won’t form bubbles on the top when ready to flip, as standard pancakes do).
  4. Meanwhile, stir together the salsa and black beans in a small bowl. Serve the pancakes with the salsa on the side, or dolloped right on top!

2 thoughts on “Corn Pancakes with Black Bean Salsa

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