Black Bean Pancakes And Salsa Recipe

• 1 c. Guiltless Gourmet black bean dip (spicy or possibly mild)
• 2 x egg whites
• 1/2 c. unbleached all-purpose flour
• 1/2 c. skim lowfat milk
• 1 Tbsp. canola oil Nonstick cooking spray as needed
• 1/2 c. fat free lowfat sour cream
• 1/2 c. Guiltless Gourmet roasted red pepper salsa Yellow tomatoes (optional) Fresh mint leaves (optional)

1. For pancake batter, place bean dip, egg whites, flour, lowfat milk and oil in blender or possibly food processor; blend till smooth.
2. Chill 2 hrs or possibly overnight.
3. Preheat oven to 350 degrees.
4. Coat large nonstick skillet with cooking spray; heat over medium heat till warm.
5. For each pancake, spoon 2 Tbsp.
6. batter into skillet; cook till bubbles form and break on pancake surface.
7. Turn pancakes over; cook till lightly browned on other side.
8. Place on baking sheet; keep hot in oven.
9. Repeat to make 16 small pancakes.
10. (If batter becomes too thick, thin with more lowfat milk.)
11. Serve warm with lowfat sour cream and salsa.
12. Garnish with tomatoes and mint, if you like.
13. This recipe yields 4 servings.
14. Serving size: 4 pancakes, 1 oz lowfat sour cream.

black bean, egg whites, flour, milk, canola oil, sour cream, red pepper

Taken from cookeatshare.com/recipes/black-bean-pancakes-and-salsa-85387 (may not work)