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Butter bean pancakes with fresh strawberries

Butter bean pancakes with strawberries

6
Points®
Total Time
50 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
You’d never guess that the mystery ingredient in these fluffy pancakes is canned beans! They deliver extra protein for a really yummy satisfying breakfast.

Ingredients

Canned butter beans, rinsed and drained

1 400g can, (1 x 400g can)

Egg(s)

2 medium

Vanilla bean extract, alcohol free

2 tsp

Honey

1 tbs

White self-raising flour

1 cup(s), (150g), sifted

Skim milk

⅔ cup(s), (160ml)

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

¾ cup(s), (180g)

Fresh strawberries

200 g, chopped

Oil spray

3 x 3 second spray(s)

Instructions

  1. Process beans and ¼ cup (60 ml) water in a food processor until completely smooth. Add eggs, vanilla and ½ tablespoon honey and process until combined. Transfer mixture to a large bowl. Add flour and gradually whisk in milk to form a smooth batter. Cover and set aside for 15 minutes.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Ladle in 4 scoops of batter to make 4 pancakes about 8–9 cm in diameter. Cook for 2–3 minutes or until bubbles start to appear on the surface. Flip and cook for a further 1 minute, or until golden and cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make 12 pancakes in total.
  3. To serve, stack 3 pancakes per serve and top with yoghurt, strawberries and remaining honey.

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