White Bean Pancakes

These pancakes are great for gut health as they include some excellent fibre from the beans. They’re also a bit higher protein than most pancake recipes, and a good source of slow release carbohydrates making them perfect training or racing snacks.

Ingredients

• 1 large ripe banana
• 2 eggs
• 1 can white beans – drained and rinsed
• 1 cup milk
• 2 tsp vanilla extract
• 1/2 cup caster sugar
• 1 cup self-raising flour
• 1 tsp baking powder
• Cinnamon (to taste)
• 1 pinch salt
• Butter – approx. 40g for cooking
• Toppings of your choice e.g. berries, yoghurt, lemon and sugar

Method

1. With a nutribullet or other blender, blitz together the banana, rinsed white beans, egg, sugar, vanilla, and milk.
2. In a separate bowl, mix together the flour, cinnamon, baking powder and salt. Make a well in the middle and with a whisk, gradually stir in the wet ingredients from the nutribullet/blender. Note – the mixture will be quite thick, and this is ok, it will make a nice fluffy pancake.
3. Heat a large fry pan to a medium-hot temperature. Melt a teaspoon of butter into the pan – it should melt straight away but not brown. Using a ¼ cup measure, add pancake mixture to the pan – you can usually fit three in a large pan.
4. Wait 2 – 3 minutes watching for bubbles to appear. When they appear, flip the pancakes and cook for another 2 – 3 minutes.
5. Add butter to the pan in between batches. You can use a non-stick frypan without butter but you lose some of the flavour. Keep pancakes warm in the oven on a low temperature (100 degrees) while the rest cook.
6. Serve with berries, yoghurt, lemon, sugar, Nutella – your choice!
7. These are also great plain as a snack – great for pre-training or race days and you can add jam/Nutella/honey for extra carbs.

* Per 92 g pancake