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100% Whole Grain Mexican Pancake Pizza

January 31, 2013

I made these last night and they were so good! Warning – it is one of my crazy creation, but 4 young kids inhaled them, so they can’t be that bad. I would have taken a picture, but they were devoured before I had a chance.

Crust:
Prepare baking sheets by sprinkling fresh ground popcorn or cornmeal on them. Preheat the oven to 500 degrees.
Mix up your favorite southern-style (not too sweet) cornbread recipe. You might want to double for a large family. Fold in a can of green chiles and a handful of cheddar cheese.
Cook on the griddle like a pancake. I used coconut oil, and they were so yummy. As you take them off the griddle, lay them flat on the cookie sheets.
(If you don’t have time to make the pizzas, you could stop here. They are really good and don’t need any toppings – not even butter.)
To make them whole grain, I used freshly ground popcorn and Chef Brad’s wonder flour. You couldn’t even tell the difference between these and white flour.
Make up a batch of refried beans, or use a canned version, and stir in about a cup of salsa and if you like it spicy, a tsp or so of ground jalapeño or chopped green chiles. Other variations could be chipotle, taco seasoning, chili seasoning, or you could add some taco meat. I stirred in 2 finely chopped green bell peppers, salsa, jalapeño powder and chili seasoning.
Spread the pancakes with the refried bean mixture and top lightly with cheddar jack cheese. Put in the oven for 5 minutes or until cheese is melted and slightly browned.
Top with taco seasonings like hot sauce or salsa, enchilada sauce, guacamole, sour cream or plain nonfat yogurt, fresh tomatoes, cilantro, etc…
Get creative and enjoy!

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