White Beans Pancakes, say it isn’t so. Pancakes on a Saturday morning are a staple in most homes. Perfectly fluffy with a bit of maple syrup, a pancake is what heaven manna must taste like. But like most people, I feel terribly guilty for eating them. So I decided to create a new recipe from Navy Beans that would give me the taste of a pancake without the guilt trip. This White Bean Pancake is perfectly fluffy and delightful. One great thing about this recipe is that you can modify if to suit your dietary needs. If you are diabetic, swap out the sugar for other dietary substitutes and you are good to go.
To kick start this awesome recipe, you will need some skinless Navy Beans. For a tip on how to wash beans to remove the skin check out our akara recipe.
Ingredients
- 2½ cups of skinless Navy Beans
- 3 eggs
- ½ cup of milk
- 1/3 cup of sugar
- 3/4 tsp of salt
- 1 tsp of baking powder
- 2 tbs of vanilla
- 3 tbs of unsalted butter, melted
- Vegetable oil or Pam for Frying
Instructions
- Place the skinless navy beans, milk, eggs, baking powder, salt, sugar and vanilla essence into blender. Cover the and blend for 1-minute intervals until the puree is smooth
- Add melted butter and blend until well incorporated. Transfer batter into bowl and whisk for 30 seconds to incorporate air.
- Heat a lightly oiled 6-inch frying pan over medium high heat. Pour or scoop the batter into the frying pan using approximately 1 soup ladle or 1/2 a cup for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook until bubbles form, then flip pancake and cook the other side until golden brown
- Serve while hot with sugar-free maple syrup
1 comment
Great recipe
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