Diabetic friendly pancakes, loaded with fiber and nutrients. Use almost any bean, soaked overnight in plain water (soy bean, red bean, cannellini, pinto, Great Northern, white beans, black beans or other beans). The pancakes are heavier than traditional white flour pancakes and much more satisfying. Very good with agave nectar or fruit on top. Try blueberries or ripe peaches. Add a vegetarian breakfast sausage patty (we like Morningstar Maple Flavored Sausage Patties) for a complete Vegetarian/Vegan breakfast, low carb and low fat but great flavor and texture.
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Units: US | Metric
- 1Place all ingredients except the oats in a blender and blend for 90 seconds on high speed. Add the oats and blend for 1 minute.
- 2Preheat a non-stick pan. Optionally, use a little oil or non-stick spray. Pour or spoon 2-3 tablespoons of the batter into your pan for each pancake. Cook on one side until small bubbles begin to form and edges are set, 2-3 minutes on medium heat. Flip and cook until done and browned, 1- 2 minutes more.
- 3This recipe also works in waffle makers. It takes 3-8 minutes, depending on your waffle maker. You'll need to experiment.
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Nutritional Facts for Oatmeal & Bean Pancakes
Serving Size: 1 (103 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 126.5
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 293.8 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 2.6 g
- Sugars 0.5 g
- Protein 4.3 g
The following items or measurements are not included: