Yesterday you said tomorrow.
I guess now would be a good time to give you specifics to this recipe, so here goes.
You will need a food processor for this – perhaps a blender would work as well? I put all of the vegetables, the cocoa powder, the brown rice, and black beans into the food processor. Mixed it up really well. I then added the baking powder. More processing. Then I added the garlic and sea salt and prunes. Basically, just throw it all in there. Pour the mixture into a medium bowl. I added the chives and nutmeg last, and just mixed that by hand. Heat a skillet. Put about 1/4 cup of the ingredients in the pan and watch for bubbling. Cautiously check the sides to see whether or not it needs to be flipped. Obviously this is different from your ordinary pancake so you will need to be careful when flipping, this baby tends to be fragile.
This mixture makes about three servings, two and a half depending on how much of the mixture you pour; I poured about 2 to 4 tbsp per pancake (4 tbsp. = 1/4 cup). I considered a serving to be 2 pancakes. Atop the pancakes I drizzled 1 tbsp. of honey. You can use a sweetener of choice. You can refrigerate the rest of the mixture for up to 2 to 3 days. I kept mine for two days, and it tasted just fine.
This doesn’t take particularly long to make. Add in your own vegetables or fruits of choice. Mix and match. Either way, you’ll be getting plenty from this meal.
Vegetable Chocolate Black Bean Pancakes qualify as breakfast, lunch, or supper – triple whammy.