White bean and blueberry pancakes
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Egg(s)
2 medium
Vanilla bean extract, alcohol free
2 tsp
Ground cinnamon
½ tsp
Maple syrup
¼ cup(s), (60ml)
White self-raising flour
⅔ cup(s), (100g)
Skim milk
⅔ cup(s), (160ml)
Fresh blueberries
1 cup(s), (160g) or frozen, plus extra to serve
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Process cannellini beans, eggs, vanilla extract, ground cinnamon and 1½ tablespoons maple syrup in a food processor until smooth. Add self-raising flour and skim milk, and pulse until well combined. Transfer to a bowl and stir through fresh or frozen blueberries.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop ¼ cup (60ml) of batter into pan and spread out to a round shape, about 1cm thick. Cook for 2 minutes. Turn and cook for another minute or until golden. Repeat with remaining batter to make 8 pancakes.
3
Serve pancakes with yoghurt, drizzle over 1½ tablespoons maple syrup and extra blueberries.
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