Maybe you’re facing the same old boring cereal and oatmeal during your time at home…Not only are these pancakes delicious, they contain a secret ingredient that makes them moist, rich-tasting and better for you: BEANS! Using cannellini beans adds fiber and great texture. Plus, no one will even know they are getting beans in one of their breakfast favorites.
We use cinnamon to add a pop of flavor to these yummy pancakes, Not only flavor, but did you know that cinnamon shows promise as an antioxidant, antibiotic, and an anti-inflammatory. Some experts suggest 1/2 to 1 teaspoon per day. Some research has shown cinnamon helping lower blood sugars in people with diabetes. Although more research is needed, there are health benefits of this wonderful, warm spice that are worth putting a few extra dashes on your food.
Good news – these pancakes freeze great! Just make and cool and package them up in singles or doubles for breakfast later.
- 1 Cup Canned Cannellini Beans, Drained and Rinsed Well
- 1/2 Cup Regular – Old Fashioned Oats
- 2 Eggs
- 1/3 Cup Honey
- 1/2 Cup Unsweetend Almond Milk (skim milk can be substituted)
- 1/2 Cup Whole Wheat Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/4 Tsp Sea Salt
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.
In another bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Add the bean mixture and stir with a fork until just blended – a few lumps are fine.
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 because of the honey. Serve with your choice of syrup or honey.