One of the biggest challenges of a vegan lifestyle is to avoid eating too much carbs. That’s why I’m always trying to recreate recipes to lower my carb intake and add more protein.
So I had an idea to make a bean-based pancake, turning it into something healthier and with more protein, without sacrificing taste.
Any light colored bean works. I used pinto beans. You can cook the beans yourself, without salt, or buy it canned, as long as it isn’t salty.
I realized these bean pancakes are not as breakable and easier to cook and flip than other egg-less recipes. The beans end up acting like the egg and giving structure to the batter.
1 cup (180g) cooked light colored beans, drained, no salt
1 cup water
1 cup flour (I used white, but I believe other kinds work as well)
2 tbsp brown sugar
2 tbsp vegetable oil
2 tsp vanilla extract
1 pinch of salt
1-2 tsp baking powder
1 tsp lemon juice
In a blender or a food processor, process the beans with the water until smooth. If your blender is potent, you can add and blend all the other ingredients as well. If not, put the bean and water mixture into a bowl and add the other ingredients, mixing until smooth. Let it rest for 5 minutes.
Meanwhile, heat up a non-stick pan with a drop of oil in medium heat. Add the batter, half a centimeter thick. When it starts to get loose from the pan, check if it is golden brown and flip with a spatula. Wait until it cooks on the other side. Repeat with the rest of the batter.
This recipe makes 5 medium-sized pancakes. Eat while hot with maple syrup, jam, nut butters, or other toppings.