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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Fluffy Coconut Flour Banana Pancakes





These past few months have been very hectic and I have neglected my blogging but not my cooking and kitchen experimenting! So after a bit of a break I've returned with a fun creation. Awhile back I picked up some Coconut Flour to play around with.  I tried using it for muffins, scones, pancakes, and it just needed some fine tuning of the 'back of the bag' suggested recipes before I felt comfortable posting any of said recipes. Well, yesterday's Easter Sunday Brunch was test day and it was a hit! 

These fluffy pancakes are full of tropical banana-coconut flavor with just the right amount of sweetness mixed with warm cinnamon and vanilla; Mr. Banana Pancakes himself, Jack Johnson, would approve. Using Coconut flour means that these pancakes are rich in protein, high in fiber and healthy fats, they are gluten free and are exceptionally filling! Truly filling, 3 silver dollars with a side of fresh cut fruit were more than enough for brunch. This is a great healthy, quick, and tasty breakfast dish, only a few ingredients and gluten-free. * You can use Non-Diary Milks, also I did not add any extra sugar because the banana was already super ripe, I leave that addition to your discretion. *

Here's my recipe:

Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes

Emily (Cooking for Kishore)

Ingredients

  • 1 Large Ripe Banana
  • 1/8 cup Coconut Flour
  • 1/4 cup Milk*
  • 3 Eggs
  • 1/2 tsp Vanilla Bean Powder
  • 1/2 tsp Ground Cinnamon
  • ~1 Tbsp Avocado Oil
  • Salt to taste

Instructions

  1. Thoroughly mash banana so there aren't any major lumps, add beaten eggs, milk and mix well. Then add mix of coconut flour, salt, vanilla bean powder, and cinnamon. Make sure it is incorporated well. Let sit for 10-15 minutes.
  2. Add ~1 Tbsp oil to a skillet and heat to medium hot. Once heated add one Tablespoon full drop of batter and cook till crisp on the edge and golden brown toward the middle then flip. Repeat with the remaining batter.
Yield: 4 Servings
Prep Time: 10 mins.
Cook time: 15 mins.
Total time: 25 mins.
Tags: Coconut Flour Pancakes, coconut flour banana pancakes recipe, coconut flour, coconut flour recipe, gluten free pancakes,

 Serve Hot with Sliced Fruit and Enjoy!


I have entered this post in March's Simply Eggcellent hosted by Dom at Belleau Kitchen. 


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  1. Emma JasmineMay 27, 2022 at 7:54 AM

    Coconut flour banana pancakes are light and fluffy (in a good way!). Because coconut flour is one-of-a-kind, it makes one-of-a-kind pancakes. They're sweet and delicate but in a delicious, melt-in-your-mouth kind of way. Unfortunately, the delicate nature of coconut flour pancake batter makes it difficult to flip. Pancakes are a favourite of all children. Martabak Manis also includes a large variety of pancakes.

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