Makes 2 Servings

I know what you're thinking... black beans... in pancakes...? OH YEAH. I recently discovered black bean flour at the local bulk barn. This versatile (gluten-free) flour can replace almost any flour. It has a very light texture to it, making it perfect for fluffy pancakes. These pancakes also pack a whopping 12 grams of protein per serving, while still tasting like a delicious guilt-free brownie!


  • 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, powder sugar, and maple syrup… Enjoy!