Black Bean Zucchini Pancakes Recipes

ZUCCHINI SHIRATAKI PANCAKES

Steps:

• Rinse noodles very well and cut into 2 to 3 inch pieces. For the pancake mix you can either use premade commerical mixes or your favorite homemade mix. Note make sure it is not a sweet pancake mix.
• Heat a large pan sprayed well with vegetable cooking spray over med high heat. Place the noodles in the pan and cook for several minutes. I used cast iron for this.
• Now stir in green onions, mushrooms and zucchini and continue to cook until mix is hot and zucchini and mushrooms are partially done. Reduce heat to med if needed to prevent burning .
• Next, combine Eggbeaters, pancake mix and Mrs. Dash and pepper in a bowl. Then add the noodle mix and mix well.
• If done properly all you need to do is spray the skillet you already heated with more cooking spray. Over medium heat,scoop 1/3 cup of the mixture (per pancake) onto the skillet. Note: I have used larger amounts without a problem.
• Cook until underside is golden, then flip and cook the other side. To find out if it is golden, lift gently with a spatula. Continue until all the batter is gone. Respray the skillet between pancakes when needed. Heat and then add the next pancake.
• Using the 1/3 cup it makes 15 4-inch pancakes. Large amounts makes less pancake.
• Be aware the nutritional value on the side is not correct because it is not calculating for tofu noodles. Also I used a no fat pancake mix in mine and it worked fine.

CHINESE BRAISED ZUCCHINI

Steps:

• Heat the sesame oil in a wok or large skillet over medium-high heat. Stir fry the onion and garlic in the hot oil until the onion begins to soften, about 2 minutes. Stir in the black bean sauce and chile peppers, and continue stir frying about 30 seconds to coat the onions with the black bean sauce.
• Stir in the zucchini, ginger, soy sauce, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes until the zucchini is soft, stirring occasionally.

BLACK-BEAN & ZUCCHINI PANCAKES

Steps:

• In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
• Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.