Description
A fun savory pancake recipe packed with protein and fiber from black beans! This grain-free recipe is one of my favorite gut-healthy breakfasts to whip up to fuel me through busy mornings. Grain-free, Gluten-free, Refined-sugar-free, High-Protein, High-Fiber.
Ingredients
- 1/2 cup canned black beans, rinsed and drained
- 1/3 cup unsweetened coconut milk
- 1 egg
- 2 tbsp. coconut flour
- 1 tbsp. tapioca flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/8 tsp. sea salt
- 1/8 tsp. black pepper
- 1/8 tsp. ground cumin
- 1/8 tsp. chili powder
- 1/8 tsp. garlic powder
- 1/8 tsp. dried chives
Instructions
- Combine the black beans and coconut milk in the bowl of a food processor. Blend on high for about a minute, until a smooth puree forms.
- Transfer the black bean puree into a mixing bowl. Add in the egg, coconut flour, tapioca flour, baking soda, baking powder, and all the seasonings. Stir well until a smooth batter forms.
- Lightly spray a non-stick pan with extra virgin olive oil and heat over medium heat on the stovetop.
- Pour about 2-3 tablespoons of batter at a time on to the hot pan. Cook the pancakes for 3-4 minutes on each side.
- Serve warm with Greek yogurt, eggs, or your favorite nuts and seeds!
- Category: breakfast, single-serve
- Method: stovetop
Nutrition
- Serving Size: 1 batch (about 5 pancakes)
- Calories: 300
- Sugar: 1
- Fat: 12
- Carbohydrates: 28
- Fiber: 12
- Protein: 15
Keywords: black beans, high-fiber, high protein breakfast, easy breakfast, gut health, grain-free, gluten-free, specific carbohydrate diet, savory pancakes, pancake recipe, SCD