Description
Cookie dough in pancake form! Made from beans, these pancakes are the perfect gut-healthy solution to enjoying a delicious sweet breakfast.
Ingredients
- 1/2 cup rinsed & drained canned navy beans
- 1/4 cup unsweetened almond milk
- 1.5 tbsp. coconut flour
- 1 egg white
- 1/2 tbsp. wild honey
- 1/2 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/8 tsp. cinnamon
- dash of salt
- 2 tbsp. mini dark chocolate chips
Instructions
- Combine all of the ingredients (besides the chocolate chips) in a food processor. Blend on high until a smooth batter forms.
- Transfer the batter into a small bowl and stir in the chocolate chips.
- Pour about 3 tbsp. of the batter for each pancake on to a heated, nonstick pan and cook over medium heat for about 4 minutes, or until golden-brown. Flip and cook for another 3-4 minutes.
- Serve plain, or add toppings and enjoy!
Notes
Canned chickpeas or other white beans can be substituted for the navy beans.
Rinse the canned navy beans under cold water on a mesh strainer for about a minute to reduce the slight “bean flavor” that the beans have.
- Category: breakfast, single-serve
- Method: stovetop
Nutrition
- Serving Size: 8 small pancakes
- Calories: 350
- Sugar: 26
- Fat: 12
- Carbohydrates: 50
- Fiber: 17
- Protein: 11
Keywords: specific carbohydrate diet, cookie dough pancakes, healthy breakfast, scd pancake recipe