These white bean pancakes will be your new favourite breakfast! The white beans add protein and fibre but you’d never even guess they had a secret ingredient. Try this healthier spin on the classic pancake.
In a large bowl, stir together the flours, sugar, baking powder, cinnamon, and salt.
In the bowl of a food processor or blender, add the white beans and a ½ cup of the milk mixture. Blend until smooth. Add the rest of the milk, eggs, oil, and vanilla extract and blend again until smooth
Add the wet ingredients to the dry and mix gently just until combined. It’s ok if there are lumps remaining.
Heat a non-stick frying pan over medium heat with a teaspoon of oil. Use a ¼ cup measuring cup to scoop the batter onto the pan.
Cook for 2 to 4 minutes until the bottom is golden. Use a thin spatula to flip the pancake and cook for another 2 to 4 minutes until the other side is golden.
Repeat with the remaining batter. You can keep the pancakes warm while the others are cooking by placing on a plate in a 200°F (90°C) oven.
To make the almond butter syrup, combine the maple syrup and almond butter in a bowl and stir until smooth. Add water 1 tablespoon at a time to thin out until it reaches a runny consistency (this should take about 4 to 6 tablespoons of water).
Serve pancakes with almond butter syrup and sliced peaches.
The recipe for the pancakes is nut free, if you are avoiding nuts, do not make the Almond Butter Syrup, and serve with your favourite toppings
