White bean and blueberry pancakes
Canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
Vanilla bean extract, alcohol free
¼ cup(s), (60ml)
White self-raising flour
⅔ cup(s), (100g)
⅔ cup(s), (160ml)
1 cup(s), (160g) or frozen, plus extra to serve
99% fat-free plain yoghurt
½ cup(s), (120g)
1 x 3 second spray(s)
- 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.
- 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.
- Serve pancakes with yoghurt, drizzle over 1½ tablespoons maple syrup and extra blueberries.