Prep 15 mins
Cook 30 mins
I wanted to create a breakfast pancake that was more nutritious for my children. The texture of these pancakes is a little different than traditional pancakes, but they still taste very good and look just the same. I'm sure there are many opportunities for substitutions.
- 2 cups navy beans
- 2 cups all-purpose flour, you can substitute wheat, but my fam doesn't prefer that in pancakes
- 4 eggs
- 1⁄2 cup buttermilk
- 1⁄2 cup skim milk
- 1⁄4 cup butter, melted
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon almond extract (optional)
- 1⁄4 cup flax seed meal (optional)
- 1⁄4 cup oat bran
- 2 teaspoons baking powder
- 2 tablespoons sugar
- Drain navy beans (or cook up dry ones).
- Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl.
- Whisk together egg yolks (preserving the whites) with the melted butter.
- Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture.
- Combine flour, and baking powder, nutmeg, and oat bran.
- Add dry ingredients to wet ingredients, and whisk until just combined.
- Heat skillet and make just as you would pancakes.
- Serve up with maple syrup.