Butter bean pancakes with strawberries
You’d never guess that the mystery ingredient in these fluffy pancakes is canned beans! They deliver extra protein for a really yummy satisfying breakfast.
Canned butter beans, rinsed and drained
1 400g can, (1 x 400g can)
Vanilla bean extract, alcohol free
White self-raising flour
1 cup(s), (150g), sifted
⅔ cup(s), (160ml)
99% fat-free plain yoghurt
¾ cup(s), (180g)
200 g, chopped
3 x 3 second spray(s)
- Process beans and ¼ cup (60 ml) water in a food processor until completely smooth. Add eggs, vanilla and ½ tablespoon honey and process until combined. Transfer mixture to a large bowl. Add flour and gradually whisk in milk to form a smooth batter. Cover and set aside for 15 minutes.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Ladle in 4 scoops of batter to make 4 pancakes about 8–9 cm in diameter. Cook for 2–3 minutes or until bubbles start to appear on the surface. Flip and cook for a further 1 minute, or until golden and cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make 12 pancakes in total.
- To serve, stack 3 pancakes per serve and top with yoghurt, strawberries and remaining honey.