The black bean pancakes are so decadent & delicious - you would not believe there is over 20g of protein per serving! They are vegan, gluten-free, nut-free and can be made soy-free (just sub soy milk and coconut oil). This is also a great meal prep recipe as you can use the batter to make pancakes or waffles then freeze them.
We topped ours with locally grown strawberries and maple syrup... but feel free to get creative and add whatever you like - raspberries, chocolate chips, whipped cream! You name it.
½ cup black bean flour (or any other pulse flour)
1 ½ tbsp of sugar
1 tbsp of baking powder
1 ½ tbsp cocoa powder
¼ tsp salt
⅔ cup of non-dairy milk (we use soy milk)
½ tbsp of apple cider vinegar
½ tsp vanilla
1 Eggcitables “egg”
Vegan butter for frying
In a large mixing bowl, combine flour, sugar, baking powder, cocoa, and salt.
In another bowl, combine non-dairy milk with apple cider vinegar to form “butter-milk”. Add vanilla and Eggcitables egg… whisk briskly and then add to dry mix.
Whisk the dry and wet ingredients together until they form a typical pancake consistency. Add a tbsp of soy milk if needed.
Heat a tsp (or two) of vegan butter over medium heat in a large frying pan. Scoop pancake batter into the pan and cook until bubbles form in the mixture (usually 2-3 minutes per side).
Top with berries, powdered sugar, and maple syrup… Enjoy!