Brown Rice Plantain Pancakes With Black Bean Mango Salsa

• 1 plantain ripe, peeled and diced
• 1/2 cup silken tofu pureed
• 1/2 teaspoon salt
• 1/4 jalapeno chopped fine
• 1/4 teaspoon adobo sauce /Chipotle hot sauce
• 1 cup cooked brown rice
• 1 tablespoon spelt flour
• 1 tablespoon coconut milk or water
• coconut oil or olive oil
• 1 can black beans rinsed and drained
• 1 orange pepper red/yellow/, seeded and chopped
• 1 mango chopped
• 1 garlic clove grated
• jalapeno The rest of the, seeded and finely chopped
• 1 red onion peeled and finely chopped
• 1 handful cilantro finely chopped
• 1 lime
• salt
• pepper

1. Puree the plantain in a blender or food processor or mash it really well with a fork and put into a mixing bowl. Add the rest of the ingredients except for the oil and mix to combine. It will be lumpy.
2. Heat a seasoned cast iron skillet or nonstick skillet over medium high heat. Add a bit of oil so pancakes do not stick. Pour a heaping tablespoon of batter on the pan and cook till bottoms are golden brown and flip them to cook the other side. Adjust the heat as necessary. Serve hot or cold. I brought the leftovers for lunch at work and ate it cold and it was delish!
3. Combine all ingredients in a bowl and add salt and pepper to your liking. Serve on top or on the side of your pancakes.

plantain, silken, salt, adobo sauce chipotle, brown rice, flour, coconut milk, coconut oil, black beans, orange pepper, mango, garlic, red onion, handful cilantro, lime, salt, pepper

Taken from www.yummly.com/recipe/Brown-Rice-Plantain-Pancakes-With-Black-Bean-Mango-Salsa-1650183 (may not work)