Print

Whole wheat White bean Pancakes

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 3 inch heart shaped pancakes 1x

Ingredients

  • 1 cup all purpose or whole wheat flour
  • 1 tsp baking powder
  • shake of ground cinnamon
  • Pinch of salt
  • 1/2 cup rinsed and drained canned white beans
  • 1 cup milk
  • 1 large egg
  • 1 tbsp canola oil
  • blueberries or fruit of your choosing

For the compote:

  • 1/2 cup blueberries
  • 1 cup water
  • 2 tablespoons granulated sugar
  • a splash of vanilla

Instructions

  1. In a large bowl mix together flour, baking powder, ground cinnamon, salt.
  2. In a food processor blend milk, white beans, egg, canola oil and puree’ till smooth.
  3. Mix wet ingredients into dry ingredients and whisk just until combined.
  4. Heat a cast iron skillet, we used a heart shape pancake skillet, but use what you have.
  5. Place batter into pan and place blueberries into batter.
  6. When batter starts to form air bubbles turn over and cook for an additional minute or so.
  7. Compote: place blueberries, water and sugar in a pot, bring to boil and cook till it thickens, but not to thick.
  8. Pour over pancakes.
  9. Add maple syrup.

Notes

The batter doesn’t have any sugar, so the fruit compote and the maple syrup are a great addition if you want some sweetness.
Yield may vary due to shape and size of pancakes.

Recipe Card powered byTasty Recipes