Best 4 White Bean Breakfast Pancakes Recipes
Kick-start your day with a hearty and wholesome breakfast that combines the goodness of white beans and the fluffy texture of pancakes. Our white bean breakfast pancakes are a unique and nutritious twist on the classic breakfast staple. Packed with protein, fiber, and essential vitamins, these pancakes are not only delicious but also incredibly satisfying.
These white bean pancakes are incredibly versatile and can be customized to your liking. Feel free to add your favorite mix-ins, such as fresh berries, chopped nuts, or a drizzle of maple syrup. Enjoy them on their own or pair them with a side of yogurt and fruit for a complete and balanced meal.
In addition to the classic white bean breakfast pancakes, this article also features two additional variations to cater to different dietary preferences and taste buds. For those with a sweet tooth, the blueberry white bean pancakes are a delightful treat, bursting with the juicy sweetness of fresh blueberries. And for those seeking a savory option, the spinach and feta white bean pancakes offer a delightful combination of flavors and textures.
Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure that you achieve perfect pancakes every time. Whether you're a seasoned pancake maker or a novice in the kitchen, these recipes are designed to guide you through the process effortlessly.
So, gather your ingredients, preheat your griddle, and let's embark on a culinary journey to create the most delicious and nutritious white bean breakfast pancakes you've ever tasted!
WHITE BEAN BREAKFAST PANCAKES
I wanted to create a breakfast pancake that was more nutritious for my children. The texture of these pancakes is a little different than traditional pancakes, but they still taste very good and look just the same. I'm sure there are many opportunities for substitutions.
Provided by carmenjenkins
Categories Breakfast
Time 45m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Drain navy beans (or cook up dry ones).
- Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl.
- Whisk together egg yolks (preserving the whites) with the melted butter.
- Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture.
- Combine flour, and baking powder, nutmeg, and oat bran.
- Add dry ingredients to wet ingredients, and whisk until just combined.
- Heat skillet and make just as you would pancakes.
- Serve up with maple syrup.
Nutrition Facts : Calories 199.1, Fat 6.2, SaturatedFat 3.1, Cholesterol 81.3, Sodium 200.3, Carbohydrate 28.6, Fiber 4.1, Sugar 3, Protein 7.9
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
OATMEAL & BEAN PANCAKES
Diabetic friendly pancakes, loaded with fiber and nutrients. Use almost any bean, soaked overnight in plain water (soy bean, red bean, cannellini, pinto, Great Northern, white beans, black beans or other beans). The pancakes are heavier than traditional white flour pancakes and much more satisfying. Very good with agave nectar or fruit on top. Try blueberries or ripe peaches. Add a vegetarian breakfast sausage patty (we like Morningstar Maple Flavored Sausage Patties) for a complete Vegetarian/Vegan breakfast, low carb and low fat but great flavor and texture.
Provided by Jacaranda
Categories Breakfast
Time 11m
Yield 8-10 pancakes, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except the oats in a blender and blend for 90 seconds on high speed. Add the oats and blend for 1 minute.
- Preheat a non-stick pan. Optionally, use a little oil or non-stick spray. Pour or spoon 2-3 tablespoons of the batter into your pan for each pancake. Cook on one side until small bubbles begin to form and edges are set, 2-3 minutes on medium heat. Flip and cook until done and browned, 1- 2 minutes more.
- This recipe also works in waffle makers. It takes 3-8 minutes, depending on your waffle maker. You'll need to experiment.
Nutrition Facts : Calories 126.6, Fat 4, SaturatedFat 0.5, Sodium 293.8, Carbohydrate 18.2, Fiber 2.6, Sugar 0.5, Protein 4.3
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
Tips:
- For a gluten-free option, use gluten-free all-purpose flour.
- If you don't have maple syrup, you can use honey, agave nectar, or another liquid sweetener.
- To make the pancakes extra fluffy, whip the egg whites until stiff peaks form before folding them into the batter.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or yogurt.
Conclusion:
These white bean breakfast pancakes are a delicious and healthy way to start your day. They're packed with protein, fiber, and vitamins, and they're also gluten-free and vegan. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a breakfast that's both good for you and delicious, give these white bean breakfast pancakes a try.
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