Photo of Butter bean pancakes with fresh strawberries by WW

Butter bean pancakes with fresh strawberries

Total Time
35 min
15 min
20 min
Added beans helps keep the Points low, and the pancakes are just as delicious.


Butter Beans, cooked

1 can(s), large, drained


2 tablespoon(s), level

Egg, whole, raw

2 medium, raw

Vanilla Extract

2 teaspoon(s), level

White Self Raising Flour

150 g

Skimmed Milk

150 ml

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

200 g


200 g


  1. Put the beans and 4 tablespoons water in a food processor and blitz until completely smooth. Add the eggs, 1 tablespoon of the honey and the vanilla extract, and blitz again until completely combined. Transfer the mixture to a large bowl and add the flour. Gradually add the milk, whisking, until you have a smooth batter. Cover and set aside for 15 minutes.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Once hot, 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 another 1 minute or until golden. Transfer to a plate and keep warm. Repeat with the remaining batter to make 12 pancakes in total.
  3. Combine the yogurt with 1⁄2 tablespoon of the honey in a small bowl. To serve, stack 3 pancakes per person and top with the yogurt, diced strawberries and the remaining honey.


The pancakes can be frozen in an airtight container for up to 2 months.