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Photo of White bean and blueberry pancakes by WW

White bean and blueberry pancakes

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Egg(s)

2 medium

Vanilla bean extract, alcohol free

2 tsp

Ground cinnamon

½ tsp

Maple syrup

¼ cup(s), (60ml)

White self-raising flour

⅔ cup(s), (100g)

Skim milk

⅔ cup(s), (160ml)

Fresh blueberries

1 cup(s), (160g) or frozen, plus extra to serve

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Process cannellini beans, eggs, vanilla extract, ground cinnamon and 1½ tablespoons maple syrup in a food processor until smooth. Add self-raising flour and skim milk, and pulse until well combined. Transfer to a bowl and stir through fresh or frozen blueberries.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop ¼ cup (60ml) of batter into pan and spread out to a round shape, about 1cm thick. Cook for 2 minutes. Turn and cook for another minute or until golden. Repeat with remaining batter to make 8 pancakes.
  3. Serve pancakes with yoghurt, drizzle over 1½ tablespoons maple syrup and extra blueberries.

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