Packed with protein and dietary fibre due to the addition of cannellini beans and oats, these pancakes are filling, delicious and offer a balanced breakfast. I like to serve with Greek yoghurt, berries and a drizzle of maple syrup.
Ingredients
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45g (½ cup) rolled oats
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400g can cannellini beans, rinsed, drained
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2 eggs
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1 tbs maple syrup, plus extra to serve
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75g (½ cup) plain flour (I used spelt)
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2 tsp baking powder
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185ml (¾ cup) milk of choice
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1 tbs macadamia oil
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Berries and Greek yoghurt, to serve
Method
1 Process the oats in a small food processor or blender until finely ground. Transfer to a large bowl.
2 Process beans in same processor until smooth. Add eggs and maple syrup and process until well combined. Add to bowl with the oats.
3 Sift flour and baking powder over the oat mixture. Add the milk and whisk until a smooth batter. Set aside for 10 minutes.
4 Heat a large non-stick frying pan over medium-high heat and brush pan with a little oil. Ladle ¼ cup amounts of batter into pan. Cook until bubbles appear on the surface (about 2 mins) then turn and cook until light golden. Repeat to make 8 pancakes.
5 Serve topped with yoghurt, berries and a drizzle of maple syrup.
Tips/hints
You can also make this batter into smaller pikelets for healthy lunchbox snacks. Rinsing the beans well before using will help improve digestibility for those with sensitive tummies.
