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Photo of Butter bean pancakes with strawberries by WW

Butter bean pancakes with strawberries

7 - 10
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Butter beans, canned, drained and rinsed

1 can(s), 400g size can, (1 x 400g can)

Egg(s)

2 medium

Vanilla bean extract, alcohol free

2 tsp

Honey

1 tbs

White self-raising flour

1 cup(s), (150g), sifted

Skim milk

⅔ cup(s), (160ml)

99% fat-free plain yoghurt

¾ cup(s), (180g)

Fresh strawberries

200 g, chopped

Oil spray

3 x 3 second spray(s)

Instructions

  1. Process beans and ¼ cup (60ml) water in a food processor until completely smooth. Add eggs, ½ tablespoon honey and vanilla, process until combined. Transfer mixture to a large bowl and add flour. Gradually whisk milk into mixture, until you have a smooth batter. Cover and set aside for 15 minutes.
  2. 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 8-9cm 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.
  3. To serve, stack 3 pancakes per person and top with yoghurt, strawberries and remaining honey.

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