Chestnut and Butterbean Pancakes Sweet or Savoury

These pancakes make a filling base for savoury or sweet breakfast or lunch.  They are great way to add more beans in to the diet without noticing them.

Serves   4                                             

Plants:  4          

Preparation:  5-10 minutes     Cooking: 5-10 minutes

GF   V Option   NF option    DF

Swaps

V:  2 tbsp aquafaba.  Whip the aquafaba from the beans and add 1tbsp of ground chia or flax seeds to the mixture to bind it together. 

NF:  If unable to eat chestnuts increase the amount of flour used to get the right consistency. Note: some flours are more absorbent eg coconut and tigernut.  or oats, barley or gram flour for savoury ones.

Chestnut flour: swap for ground almonds, tigernut flour, or other bean or pea flour.

Freezing

These should freeze and can be reheated in the oven.

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

Testers and Tasters Feedback

“Good savoury alternative to bread.”

 “A good way to get the children to eat beans without them knowing.”

 “They taste delicious.”

Ingredients

75g of cooked beans eg butter beans, cannellini, or barlotti beans reserving 6-7 tbsp of the cooking liquid or liquid from the tin.

50g chestnut flour

50g cooked chestnuts or cashew nuts

2 medium eggs or vegan option

½ tsp baking powder

1-2 tbsp EVOO for frying

Savoury Version

Add salt, pepper and herbs or spices of your choice

Sweet Version

Add

1 tsp vanilla extract

1 tsp mixed spice or cinnamon

3-4 dates or 1 tbsp agave syrup

Tip

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

Method

1. Put the beans and 2 tbsp of the liquid from the tin or water into a food processor together with the egg and blend until the mixture is very smooth.

2. Add the chopped chestnuts and blend again to a consistency you like.

3. Transfer to a bowl and, with a hand or electric whisk, add the chestnut flour and baking powder slowly until you have a smooth batter.  Add the whipped aquafaba if using.

4. The batter should be medium thick so that it will hold together it’s much thicker than a normal pancake batter.  Add more aquafaba or flour to gain the right consistency.

5. Leave to stand for 20-30 minutes in the fridge.

6. Heat a 1-2 tsp of EVOO in your pan and when hot but not smoking add 1-2 tbsp of the batter to make a small pancake. 

7. On a low to medium heat cook one at a time and make sure they are cooked on one side, don’t be tempted to turn too quickly.  It helps to brush the top of the pancake with a little oil before turning.  About 3-5 minutes per side

8. Transfer to a warm oven to keep warm whilst preparing the remaining pancakes.

Option:

Cook as waffles 4-5 minutes on a medium heat.