Butter bean pancakes with strawberries
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canned butter beans, rinsed and drained
1 400g 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 or natural yoghurt, unsweetened
¾ cup(s), (180g)
Fresh strawberries
200 g, chopped
Oil spray
3 x 3 second spray(s)
Instructions
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.
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