black bean hot cakes

I went to great lengths for an onion today. It’s true, I really did.

I also found out there is a world outside of pumpkin oatmeal.

And I want to go back.. so. stinkin’. bad.

While carrot cake oatmeal (minus the mango and pineapple.. and pecans) was quite a meal, I found myself wishing all day I had eaten pumpkin oatmeal.

Because, let’s face it… when you are in a dark, dreary alley to risk your life for an onion pickup, you need a lot of fuel.

That box right there? From my dealer — no, not my mom. My other dealer. In the form of a CSA box if you will.

Why anyone chose the back alley door of a carpet store to pick up your veggies for a week is beyond me. However, I digress.

I was scared, I was sneaky I had to ask the lady where to go because the Husband picked up the veggies last week.

No worries though… I got my fix.

And I’m pretty happy I did because tonight’s dinner was brought to you by the onions of Genesis Growers.

Once again, I am a horrible blogger. First an entire post dedicated to ketchup with no picture… and now a post all about how I risked my life for an onion and no onion is pictured.

I don’t even know who I am anymore.

It’s a good thing my food looks so absolutely horrible good in artificial lighting. That’s why you’re all sticking around, right?

On the way home from work today, my brain seriously hurt. Not from the long day of working with kids, but about thinking about what to make for dinner.

Seriously.

My brain.. it hurt.

Which is why I was glad when I walked through the door, I just put all else aside and made the first thing that came to mind: Black Bean Hot Cakes ( or pancakes.. but hotcakes sound better).

Black Bean Hot Cakes

• 1/2 cup brown rice flour
• 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
• 3/4 cup almond milk
• 2 flax eggs (2 tbsp. flax & 6 tbsp warm water mixed together)
• 1 tsp. baking soda
• 1/2 tomato, diced
• 1 small onion, diced (the onion which I risked my life for)
• 1 cup black beans (rinsed and drained if from a can)
• 1 tsp. olive oil
• cooking spray
• black pepper, garlic, salt, chili powder, cumin (to taste — I don’t measure spices)

1. Start by risking your life for an onion Chop your onion into diced pieces and heat your olive oil in a small sauté pan. Sauté your onion until it is translucent. Be watchful and stir occasionally, avoiding burning.
2. Make your flax eggs and set aside — flax eggs should be left to sit for at least 2 minutes.
3. Combine your dry ingredients (both flours, baking soda) and mix well. Add your almond milk and flax eggs. Stir until well combined.
4. When your onions are cooked, add your onion, tomato, and black beans to the hot cake batter.
5. Stir & spice to taste.
6. Heat a large skillet or griddle to medium high heat — using a 1/4 cup measuring cup, pour hotcake batter onto a greased griddle. Cook for 2-3 minutes on each side, or until browned.

The best thing about this recipe? It’s husband approved. That only happens every so often, and when it does, I am elated. Overjoyed. Zealous.

I get so happy I could just kiss him.

It’s a good thing my breath smells like onion.

Question: Have you ever thought so hard about what to make for dinner that you thought you had a brain tumor?

PS — Don’t forget to enter my Two Moms in the Raw giveaway! It ends tonight at midnight! Happy entering!

Google Search of the day: brother “i dressed him up” — I wish I could deny this one.. but I really did do that to my brother.

Tagged as: black beans, bob's red mill, CSA, hotcakes, onions, thinking too hard