Looking for a different and delicious gluten-free and vegan breakfast recipe? 

Try these Mexican-style black bean pancakes, good for breakfast or for any meal!

In food processor blend:
1 can black beans
2-3 fresh roasted peppers
1/2 onion
Pinch of salt
Pinch cayenne

Then mix in:
1/2 cup applesauce (egg-replacer, if not vegan or allergic to eggs, add 1 egg)
1 cup gluten-free flour (used Bob’s Red Mill)

Turn medium-sized skillet to medium heat along with 1 tbsp olive oil

• Spoon 1 ladle of batter onto skillet about palm width
• Flip over to cook, about 1-2 minutes on each side until golden brown

Finish pancakes with coconut milk cream, freshly cut tomatoes, salsa, black olives, or whatever you wish!

Makes about 10 pancakes.

© Recipe adapted from Mary Koehnke

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Dr. Ellie Heintze, ND, LAc, is a naturopathic doctor and acupuncturist specializing in IBS, Migraine relief, and digestive health. For more information about the clinic, visit: startingpointacupuncture.com