Butter bean pancakes with fresh strawberries
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
2 teaspoon(s), level
White Self Raising Flour
Calorie controlled cooking spray
0% fat natural Greek yogurt
- 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.
- 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.
- 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.