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Butter bean pancakes with fresh strawberries

Butter bean pancakes with strawberries

Total Time
50 min
20 min
15 min
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)


2 medium

Vanilla bean extract, alcohol free

2 tsp


1 tbs

White self-raising flour

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

Skim milk

cup(s), (160ml)

99% fat-free, plain or natural yoghurt, unsweetened

¾ cup(s), (180g)

Fresh strawberries

200 g, chopped

Oil spray

3 x 3 second spray(s)


  1. 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.
  2. 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.
  3. To serve, stack 3 pancakes per serve and top with yoghurt, strawberries and remaining honey.