White Bean Pancakes

White Bean Pancakes
Date// May 2023

Makes 10 Pancakes

INGREDIENTS//
- 1 15oz can Cannellini Beans, drained & rinsed
- 1 1/2 cups whole milk
- 2 1/2 cups boxed pancake mix (see note)
- 1 Tbsp unsalted butter
- Cinnamon

DIRECTIONS//
1. Process the beans and milk in blender until smooth, then transfer to a large bowl. Stir in the pancake mix (if the brand you're using calls for eggs or oil, leave them out) until the ingredients are just combined and pourable, but still thick (will be slightly lumpy). You will often need a little more milk depending on the mix you use. I would add another 1/4 to 3/4 cup - enough to make the batter pourable but still on the thicker side, too much milk can make them too runny. Add desired amount of Cinnamon for flavor.
2. Melt the butter in a large skillet over medium-low heat. Once pan is hot, pour 1/3 cup of batter into the pan; this will make 1 4in pancake. Cook batter until bubbles start to pop on pancake and then flip. Cook the other side until also golden brown - 3-5 minutes per side. Cook pancakes low and slow so they cook all the way through. Continue until all batter is used.
3. Serve with favorite toppings.

NOTES//
* Any white bean will work as a substitute for the cannellini beans.

** Pancakes stay good in the fridge for up to a week and in the freezer for up to 5 months. I like to double the batch and freeze the extras for a quick breakfast solution.

*** The best results come from using pancake mix that is not labeled "complete".