Butterbean Pancakes or Waffles

These are surprisingly light and tasty pancakes.  Alternatively the  mixture can be cooked as waffles.  Its great for using up small amounts of left over beans.  The savoury or sweet version makes this a very versatile mixture.

Testers and Tasters Feedback

“I used chickpea flour, cinnamon and vanilla essence, tasted really nice, scored 84 for me on Zoe.”

“Loved the savoury version with avocado, egg or vegan egg replacement and seeds.”

“Quick, easy and tasty.  A great breakfast idea with yogurt, fruit and a sprinkling of nuts and seeds."

Photo

Caroline Walton, Tester and Taster

Serves   2                                               

Plants:  4          

Preparation:  10-20 minutes  Cooking: 8-10  minutes

GF   V Option  NF   DF

Swaps

V: 1tbsp ground chia, flax or camelina seeds do not add any extra liquid until the mixture has been blended and left to stand for 10-20 minutes.  Then adjust liquid as required.

Pea Flour: swap for almonds, tigernut, chickpea/gram flour, oats or barley.

Freezing

These should freeze and can be reheated in a pan, oven or toaster.

They can be kept in the fridge for a few days.

Tip:  the batter should be medium thick, if it looks too runny add a little more flour or 1-2 tsp of coconut flour.

Ingredients

40g of Green or Yellow Pea Flour

50g mashed Butter Beans or other white beans eg cannellini

1 egg or vegan option

1-2tbsp of dairy or plant milk, yogurt or kefir

½ tsp bicarbonate of soda

1tbsp EVOO for the batter plus 1-2 tsp for frying

Pinch of salt

Options

1/4tsp of baking powder for fluffy pancakes

Savoury version:     

Add salt, pepper and any herbs or spices of your choice to taste. Add

Sweet version:       

Add 1 tsp of cinnamon and 1 tsp of vanilla essence.  Add 1-2 balls of stem ginger or other sweetener of your choice, 2 dates or 4 prunes

Method

1. Blend all the ingredients together in a food processor or with a stick blender until you have a smooth batter. 

2. For pancakes your mixture should be medium thick, add more milk/plant milk to gain the right consistency.

3. For waffles the mixture should be thicker than for the pancakes.

4. Leave to stand in a cool place for 10-20 minutes.

   
   

Pancakes:

1. Use about 1 tbsp of mixture for each pancake.

2. Heat a 1 tsp of EVOO over a medium to hot heat until bubbly but not smoking.

3.  Drop 1 tbsp of mixture into the hot pan and spreading the mixture out to make flat cakes.  Cook for 3-5 minutes either side until golden. 

Waffles:

1. Heat your waffle maker on a medium heat.

2. Cook for 4-5 minutes.