Corn Cakes with Black Bean Salsa Recipe

Ingredients

• ¼ cup cornmeal
• ½ cup brown rice flour
• ½ teaspoon xanthan gum
• 1 tablespoon flaxseed meal
• 2 tablespoons water
• ½ cup creamy corn soup or canned cream corn
• ¼ cup milk or nondairy alternative such as unsweetened almond milk
• 2 teaspoons butter or coconut oil
• 1 cup mild salsa
• ¼ cup cooked black beans

1. In a medium bowl, combine cornmeal, flour, and xanthan gum.
2. In a separate bowl, mix flaxseed meal with water. Add room temperature soup and milk and stir to combine.
3. Slowly mix dry ingredients into wet.
4. Melt 1 teaspoon butter in a skillet or griddle.
5. Drop batter to form approximately 2" pancakes onto hot pan.
6. When the edges firm up, flip pancakes and continue cooking on the other side.
7. While pancakes are cooking, combine salsa and drained and rinsed black beans in a small bowl.
8. Top each cooked pancake with salsa mixture. Serve with a fresh green salad and cantaloupe slices on the side. Store any leftovers in an airtight container in the refrigerator for up to 3 days.