Dinner pancakes with bean and tomato salsa | Heart and Stroke Foundation

Ingredients

• ½ cup (125 mL) grated zucchini
• 1 cup (250 mL) canned black beans, drained
• 1 tomato, diced
• 1 green onion, sliced
• 1 small clove garlic, minced
• Freshly ground black pepper
• ½ cup (125 mL) all purpose flour
• ½ cup (125 mL) whole wheat flour
• ½ cup (125 mL) cornmeal
• 1 tsp (5 mL) baking powder
• ½ tsp (2 mL) baking soda
• 2 cups (500 mL) buttermilk
• 1 egg
• 2 tbsp (30 mL) canola oil
• ½ cup (125 mL) shredded light cheddar cheese