Bean and rice pancakes
4 servings
75 minutes
Bean-rice pancakes are a blend of tradition and modern flavors. This recipe is inspired by simple rustic dishes where accessible and hearty ingredients turn into a healthy treat. Tender with a light crispy crust, they have a rich flavor thanks to black beans, caramelized onions, and spicy jalapeño. Brown rice adds texture and makes the pancakes even more nutritious. The spice of cumin highlights the natural depth of flavor, while the fresh yogurt sauce with lime and cilantro adds a refreshing touch. These pancakes are perfect for a light lunch or snack and can be served as a standalone dish or alongside vegetables and salads.
1
Preheat the oven to 230 degrees. In a blender, mix the beans with onion, jalapeño, and cumin until the mixture is like a paste.
- Black beans: 2 jars
- Onion: 2 heads
- Jalapeno pepper: 1 piece
- Ground caraway: 0.3 teaspoon
2
In a large bowl, mix some more beans with rice and season with salt.
- Black beans: 2 jars
- Brown rice: 0.8 glass
- Salt: to taste
3
The rice should be ready by now.
4
Make small flatbreads. Carefully place them on a baking sheet and send them to the oven until they are covered with a golden crust.
5
Check the pancakes in 10-12 minutes.
6
In a small bowl, mix yogurt, cilantro, lime juice, and season with salt and pepper.
- Fat-free natural yoghurt: 0.5 glass
- Fresh cilantro (coriander): 1 bunch
- Freshly squeezed lime juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Serve pancakes with a blender sauce made of yogurt and cilantro.
