Here's a great new spin on an old breakfast dish. Try these perfect pancakes courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.
Perfect Pancakes
- 1 Cup Canned Cannellini Beans, Drained and Rinsed Well
- 1/2 Cup Regular Oats
- 2 Eggs
- 1/3 Cup Honey
- 1/2 Cup Skim Milk
- 1/2 Cup Whole Wheat Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Table Salt
Step One:
In a blender or food processor, combine the oatmeal and beans. Process until combined. Add the eggs, honey and milk, and process again until well blended.
Step Two:
In another bowl, toss together the flour, baking powder, baking soda and salt. Add the bean mixture and stir with a fork until just blended -- a few lumps are fine.
Step Three:
Preheat a non-stick griddle or skillet. Drop by 1/4 cup full onto pan preheated on medium high heat. Cook for about 2 minutes for the first side. It will be ready to flip when the edges are set, and bubbles appear. Turn and cook the second side for about 1 minute. When done, Perfect Pancakes may be “browner’ in color than other pancakes.
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