I found this recipe on the vegan blog Epicurvegan and it looked so interesting and yummy I had to try it. Only I couldn’t find black bean flour and ended up ordering it on line from Bob’s Red Mill. The flour finally arrived and below is my attempt at recreating the recipe from Epicurvegan.
I did make a couple of modifications. The recipe called for roasting the red pepper and I took that as an opportunity to roast a head of garlic too. One can never have too much roasted garlic on hand. I added a little of the roasted garlic to the red pepper sauce and I added a little vegan sour cream to the final dish.
While my pancakes were not geometrically perfect…or even close…the meal was wonderful and very tasty. Had a kinda Southwest taste to it. Anyway, this was a great example of why I love vegan food and can’t imagine a reason good enough to make me want to go back.
One more note, another reason to check out the recipe is for the tips on how to roast and then peel a pepper. I had no idea and think I may have ended up with roasted fingers had I tried it on my own.