Pack some nutrition into a traditionally sweet breakfast treat! This recipe for delicious, fiber- and protein-rich white bean pancakes served with maple syrup or honey tastes just like the classic version. Top with fruit for even more nutritional goodness.
• 1 ¾ cups of Randall Great Northern Beans, rinsed and drained
• 1½ cups of all-purpose flour
• 1 cup of whole milk
• 5 oz of frozen spinach, thawed and extra moisture removed (optional ingredient)
• 2 large eggs
• 1½ tsp of baking powder
• 1 tsp of pure vanilla extract
• ½ tsp of kosher salt
• Oil for cooking
Add the Randall Great Northern Beans, flour, milk, spinach (if desired), eggs, baking powder, vanilla, and salt to a blender, and blend the mixture until it is smooth.
Next, add oil to a large skillet over medium heat. Once the skillet is hot, pour about ½ cup of the batter into the pan; this will make one pancake about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
Serve with butter, syrup, fruit, or whatever you like!
Recipe inspired by and picture courtesy of nikkidinkicooking.com.
One 48 oz jar of Randall Great Northern Beans yields 4 ½ cups of beans. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans: