Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

Postpartum Eating: Three-Bean Chili Polenta Pot Pie

by Stephanie Wise in Featured Articles, Gluten Free, Recipes

I am three months into this thing called motherhood and I’ve already learned a few things fast: First, that sleep deprivation takes on a whole new meaning when you’ve got a newborn; second, that I would take one smile from my daughter over a full night of sleep most any day; and third, that as a breastfeeding mom, my nutrition is just as important as it was when I was pregnant.Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

I really haven’t been able to find much information, however, on postpartum nutrition apart from the usual: “Eat a balance of healthy fats, proteins, fruits and vegetables.” And while that is good advice, it doesn’t really help me make specific meals that coincide with my new busier-than-ever schedule and added caloric needs due to nursing. So not only have I had to learn to be more in-tune with my body and its needs (in other words, pay attention to cravings and satisfy them in healthier forms), I’ve also had to come up with creative ways to get my nutrition in, literally, one-handed and in a short amount of time.

This recipe for a three-bean chili polenta pot pie fits the bill on all counts for dinnertime. It’s incredibly filling thanks to the beans and creamy polenta crust, and it takes about a half hour to make from start to finish. The flavors are satisfying, too, and cover a multitude of cravings whether you’re pregnant, nursing or just really hungry. You won’t even miss the meat in this pot pie, though the addition of ground beef or chopped chicken is quite tasty and adds an extra dose of protein.

While as a new (or maybe not-so-new) mom, your baby is your first priority, your own health should come in at a close second. This recipe works wonders for your postpartum nutrition and is friendly to your busy schedule, too.

Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

Three-Bean Chili Polenta Pot Pie

Yields: 6 servings

Ingredients:

  • 2 Tbsp Vegetable Oil, divided
  • 1 White or Yellow Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Yellow Bell Pepper, chopped
  • 2 cloves Garlic, minced
  • 1-1/2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1-½ tsp dried Coriander
  • 1 tsp dried Oregano
  • 1 tsp Granulated Sugar
  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Salt
  • 1 (15-oz.) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Pinto Beans, rinsed and drained
  • 1 (15 oz) can White Beans, rinsed and drained
  • 1 ½ cups canned Corn, drained
  • 1 cup canned Diced Tomatoes
  • 1 tablespoon Tomato Paste
  • 2 cups Vegetable Broth

For the polenta topping:

Directions:

Heat oven to 400 degrees F. In a 3 to 4-quart Dutch oven or cast-iron skillet over medium heat, heat 1 1/2 tablespoons oil. Add chopped onion and chopped bell peppers. Cook, stirring occasionally, 10 minutes until vegetables are softened. Add garlic, chili powder, cumin, dried coriander, dried oregano, sugar, cocoa powder and salt; stir and cook another 2 minutes.

Stir in beans, corn, tomatoes, tomato paste and vegetable broth; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for another 10 minutes. Remove from heat; add more salt to taste.

Transfer Dutch oven or skillet to oven and bake 15 minutes. Meanwhile, make the polenta: In a medium saucepan, bring broth or water and salt to a boil. Stir in polenta. Reduce heat to a simmer and cook, stirring often, 5 minutes until polenta is thickened and cooked through. Remove from heat.

Reduce oven temperature to 350 degrees F. Remove Dutch oven or skillet from oven; carefully spoon and spread polenta over the top of the chili. Sprinkle with the Parmesan cheese. Bake another 15 minutes until polenta is firm and golden brown on the edges. Let sit 5 minutes before serving.

StephanieStephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a beautiful baby girl, Avery. Keep up with her on Facebook and Twitter

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Stephanie Wise Google: Stephanie Wise
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Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Step By Step Crepes | Bob's Red Mill

Step by Step: 7 Grain Crepes

by Cassidy Stockton in Recipes

Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.

Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon.  The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.

7 Grain Crepes (step-by-step)

Contributed by:  Sarah House for Bob’s Red Mill

  •  ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
  • 4 Eggs
  • 1 cup Milk

Step By Step Crepes | Bob's Red Mill

Whisk all ingredients together in a bowl.

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill
Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.

­­­­­Lightly butter or oil the pan.

Step By Step Crepes | Bob's Red Mill
Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Crepes-7
Let cook until set, about 1 – 2 minutes.  The edges should easily release, indicating the crepe is ready to flip.

Step By Step Crepes | Bob's Red Mill
Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Step By Step Crepes | Bob's Red Mill
Step By Step Crepes | Bob's Red Mill
Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.

Step By Step Crepes | Bob's Red Mill
Spread with filling(s) of your choice and roll or fold into a wedge to serve.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Popovers | Bob's Red Mill

10 Grain Popovers (with Gluten Free Version)

by Cassidy Stockton in Gluten Free, Recipes

Can you believe that I didn’t know what a popover was until recently? If you are also unclear about what a popover is, let me tell you what you’re missing out on. These scrumptious little pancake puffs are kind of like a muffin version of a Dutch Baby. Still no? An airy pancake married to a muffin that pops over the rim of a muffin tin? Well, at any rate, they’re very tasty and so much easier to make than I ever imagined. I thought there was some mysterious baking magic  that happened to produce these flaky treats. Nope- all you need is a solid pancake mix (we used our 10 Grain Pancakes), a bevy of eggs and a little resting time. Enjoy these with sweet toppings or savory. Personally, I simply like a little powdered sugar over these, but I could see caramelized bananas and melted hazelnut spread or using them instead of biscuits for a biscuits and gravy kind of breakfast. No matter how you want to enjoy them, popovers are a delightful way to start the day.

10 Grain Popovers | Bob's Red Mill

10 Grain Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes| Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill 10 Grain Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Gluten Free Popovers | Bob's Red Mill

Gluten Free Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill Gluten Free Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

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Cassidy Stockton Google: Cassidy Stockton
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Carrot Cake Pancakes F

Meatless Mondays: Carrot Cake Pancakes

by Cassidy Stockton in Meatless Mondays, Recipes

These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.

Carrot Cake Pancakes | Bob's Red Mill

7 Grain Carrot Cake Pancakes

Prep Time:  20 minutes | Cook Time:  15 minutes | Yield: 4 servings

Pancakes

  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¾ cup finely shredded Carrot (about 1 large)
  • ¼ cup Golden Raisins
  • ¼ cup chopped Walnuts

Cream Cheese Frosting

  • 8 oz Cream Cheese, soft
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ¾ cup Powdered Sugar, sifted

Step 1

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth.  Add sifted powdered sugar and mix thoroughly.  Set aside.

Step 2

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg.  Fold in shredded carrots, raisins and walnuts.

Step 3

Preheat a non-stick skillet to medium-high heat (about 350°F).  Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes.  Flip and continue to cook for another 4 – 5 minutes on the second side.  Keep warm in a 200°F oven.  Serve with cream cheese frosting.

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Buckwheat

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is it? Buckwheat is a plant related to rhubarb, with no relation, whatsoever, to wheat. Buckwheat is technically a fruit, though it is widely considered to be a grain. The dark, pyramid-shaped kernels of the buckwheat plant are harvested, then split and the pale fruit is what we know and love as buckwheat. The whole kernel (with the husk intact) can be ground into flour, which has the dark color so commonly seen in buckwheat pancakes and blini. In fact, most buckwheat flour is ground with extra husks to give it that deep, dark color.

For the longest time, I was under the impression that the name buckwheat must have come from a relationship with wheat. I knew they weren’t related, but I thought maybe it was called buckwheat because it was a replacement for wheat or that it looked like wheat when it grew. Neither of those things is true. It’s name actually comes from the seed’s similarity to the seed of the Beech tree. In fact, it was sometimes called “beech wheat” because of this similarity in the seed shape. How we got to “buckwheat” is still beyond me, but, suffice to say, it’s not because it’s related to wheat.

Buckwheat has long been a staple in Asia and eastern Europe- being used for everything from noodles in China and Japan to kasha varnishkes and blini in Russia. In the United States, we often see buckwheat in pancake form or stuffed into pillows for “the perfect night’s sleep”. Clearly, it’s versatile. It’s also supremely nutritious and wonderfully flavorful with a unique nuttiness you won’t get from any other grain.

The buckwheat plant | Bob's Red Mill
Is it gluten free? Yes, buckwheat is inherently gluten free. However, buckwheat is a crop that is often transported with trucks that carry wheat. Some of our buckwheat products display a gluten free symbol and some do not. If this is a concern for you, be sure to find our gluten free symbol on the package before consuming.

Is it whole grain? Yes, despite its taxonomy, buckwheat is considered to be a whole grain by both the Whole Grains Council and the USDA.

What makes it so nutritious? Buckwheat contains all 8 essential amino acids, classifying it as a complete protein. It is also high in fiber and delivers a healthy amount of manganese, magnesium, copper and zinc, all of which support the immune system.

What is the difference between whole buckwheat groats and kasha? Kasha is simply buckwheat groats that have been roasted. You can easily make your own kasha from raw buckwheat groats in your oven. The roasting brings out the nutty flavor of buckwheat beautifully.

What is it? Wednesday: Buckwheat | Bob's Red Mill

How do you use it? One of the best things about buckwheat is that it cooks in just 10 minutes and can be added to almost anything. It’s incredibly versatile. We’ve tried it in salads, soups and pilafs, as well as granola (recipe coming soon) and as a hot cereal. Buckwheat has a strong flavor, but don’t let that stop you. That flavor can go with sweet as easily as it can go with savory.

Recipes to inspire you:

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Cassidy Stockton Google: Cassidy Stockton
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Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

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Cassidy Stockton Google: Cassidy Stockton
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Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

by Claire Gallam in Recipes

Pancakes should never be a weekend only treat. In fact, my husband and I enjoy a fluffy stack of our favorite pancakes at least once a week for dinner. I mean think about it, what would you rather eat, a boneless skinless chicken breast or a soft stack of strawberry pancakes?

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

What makes these particular pancakes so perfect for any day or any meal is how secretly healthy they are. Each bite is filled with protein from the added chia seeds and yogurt, antioxidants from the strawberries and a big dose of vitamin C from the orange juice. Basically, it’s like eating a salad for dinner, except way better because you can dose these in syrup. And you know, they’re pancakes.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

On top of these being insanely delicious, they’re also so easy to make. Just grab a bag of your favorite Bob’s Red Mill buttermilk pancake mix and add in the rest! No need for flour measuring or figuring out the baking powder. This cuts down the cooking time and makes it easy to have pancakes for dinner every night.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

Serves about 6 | Prep time: >10 minutes | Cook time: about 8 minutes

Ingredients:

Directions:

  1. In a large bowl, mix the pancake mix, eggs, canola oil, milk and Greek yogurt together. Stir in the chia seeds and strawberries.
  2. Heat a large skillet over medium high heat. Add the oil.
  3. Scoop about ¼ cup of the batter into the skillet and cook until the batter starts to bubble. Flip and cook until golden brown on both sides, about 3 minutes on each side.
  4. Serve the pancakes with whipped cream and sliced strawberries.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Claire Gallam Google: Claire Gallam
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Basmati Veg Salad-3 F

Meatless Mondays: Basmati Vegetable Salad

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

We are loving this light, whole grain salad for dinner on these hot, muggy nights. Just simple ingredients paired to create a stunning dish. This dish is even easier if you have a rice cooker. If not, you can easily put the rice on the stove while you prep the remaining ingredients. Then, sit back, relax and enjoy a few minutes of time with your loved ones or your favorite book. When the rice is done, simply combine and enjoy. This dish is wonderful chilled and so easy to make ahead on Sunday for a super simple Monday night dinner with fresh fruit and crusty French bread.

Basmati Vegetable Salad | Bob's Red Mill

Basmati Vegetable Salad with Fragrant Vinaigrette

  • 1 cup Bob’s Red Mill Brown Basmati Rice
  • 2-1/2 cups Water
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 large Onion, coarsely chopped
  • 2 stalks Celery, thinly sliced
  • 1 medium Red Bell Pepper, coarsely chopped
  • 2 medium Zucchini, coarsely chopped
  • 2 cloves Garlic, minced
  • 1/2 cup Feta, crumbled

Vinaigrette

  • 1/2 cup Olive Oil
  • 2 Tbsp Rice Vinegar
  • 1 tsp ground Cumin
  • 1/2 tsp ground Tumeric
  • 1/2 tsp ground Allspice or Clove
  • 1/2 tsp ground Coriander
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper

Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 45-55 minutes. Drain thoroughly and chill.

Melt butter and olive oil in a large skillet over medium heat. Add the onion and celery, raise heat to medium-high and cook, stirring frequently, for about 2 minutes or until vegetables begin to soften. Add bell pepper and zucchini, cooking for about 4 minutes or until vegetables are tender but not soft. Stir in garlic and cook for 1 more minute. Let cool.

Add the cooled vegetables and feta to the chilled rice and toss gently until thoroughly combined.

Vinaigrette

Heat a small skillet over low heat, toasting cumin, tumeric, allspice/clove, and coriander for about 1 minute to maximized their fragrance. Whisk toasted spices together with olive oil, rice vinegar, salt and pepper.

Pour vinaigrette over salad and toss gently to coat. Season with salt and pepper to taste.

Serve chilled or at room temperature.

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Cassidy Stockton Google: Cassidy Stockton
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Savory Cornmeal Waffle F

10 Savory Pancake Recipes for Dinner

by Cassidy Stockton in Recipes

Starting on Saturday, Portland is expected to stay well above 90°F for a while. When it gets that warm, I am not interested in slaving away in the kitchen over a hot stove or using the oven, but my family still needs a nutritious dinner. That’s why, this weekend,  I will be serving savory pancakes for dinner. They are so easy and versatile AND I can whip up a batch on an electric griddle without creating a sauna in my kitchen. Plus, it’s fun. Everyone likes breakfast for dinner.

10 Savory Pancake Recipes for Dinner | Bob's Red Mill

Sweet, syrup-drenched pancakes might not be the most appealing dinner for some. Here are some fabulous savory ideas to take dinner pancakes (or waffles) to the next level. You can use any pancake or waffle mix for these combinations, though we particularly like our cornmeal and buckwheat pancake mixes in savory applications. Watch the video at the end of the post to hear some of our employees’ favorite ways to enjoy pancakes.

Top your pancakes with… 

  • Sauteed greens, crisp bacon and a drizzle of maple syrup.
  • A scoop of your favorite chili, a dollop of sour cream, shredded cheddar cheese and pickled jalapenos.
  • Crumbled goat or feta cheese, sun dried tomatoes and freshly chopped basil.
  • Diced ham, sliced green onions and shredded Swiss cheese.
  • Black beans, salsa, sour cream and avocado (recipe below).
  • Applewood smoked sausage, sauteed apples and Gruyère.
  • Smoked salmon, fresh dill and cream cheese.
  • Shredded chicken or pork, warm (or grilled) pineapple chunks, caramelized onions and a drizzle of barbecue sauce.
  • Breakfast sausage, shredded cheddar and a fried egg (there’s nothing wrong with going a little classic).
  • Leftover flank steak (or almost any meat), caramelized onions, bell peppers and mushrooms, and melted provolone cheese.

Savory Cornmeal Waffle + 10 Savory Pancake Recipes for Dinner | Bob's Red Mill

Savory Cornmeal Waffles with Black Beans

Sarah House for Bob’s Red Mill Test Kitchen 

Prep Time:  15 minutes | Cook Time:  25 minutes | Yield: 4 servings

  • 2 cups Buttermilk
  • 2 Eggs
  • ¼ cup Oil
  • 2 ¼ cups Bob’s Red Mill Cornmeal Pancake Mix
  • ½ tsp ground Cumin
  • ¼ tsp Chili Powder
  • 15 oz can Black Beans, drained and rinsed
  • 1 cup prepared Salsa
  • Sour Cream, sliced Avocado and chopped Cilantro to garnish

Step 1

Preheat a waffle iron to medium-high heat.

Step 2

Whisk together buttermilk, eggs and oil in a bowl then mix in Bob’s Red Mill Cornmeal Pancake Mix, cumin and chili powder.

Step 3

Follow manufacturer’s instructions to portion batter onto the preheated waffle iron or use about ¾ cup batter per waffle.  Cook until golden and flip over if needed, about 6 minutes total.  Keep warm in a 200°F oven.

Step 4

While waffles cook, mix together black beans and prepared salsa in a small bowl.  To serve, top each waffle with about ¼ cup black bean mixture and garnish as desired with sour cream, avocado and cilantro.

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Cassidy Stockton Google: Cassidy Stockton
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