Description
The pancakes are amazing nice and crispy on the outside, creamy yet crumbly inside, with the juicy blueberries exploding with such flavor. Finish these beauties with blueberry compote and a splash of organic maple syrup.
Ingredients
- 1 cup All-purpose Or Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 pinch Ground Cinnamon
- 1 pinch Salt
- 1 cup Milk
- ½ cups Rinsed And Drained Canned White Beans
- 1 Large Egg
- 1 Tablespoon Canola Oil
- ¼ cups Blueberries Or Fruit Of Your Choice
- 4 Tablespoons Maple Syrup
- FOR THE COMPOTE:
- ½ cups Blueberries
- 1 cup Water
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Vanilla
Preparation
In a large bowl mix together flour, baking powder, ground cinnamon, and salt.
In a food processor, blend milk, white beans, egg, and canola oil. Puree until smooth. Mix wet ingredients into dry ingredients and whisk just until combined.
Heat a cast iron skillet (we used a heart shape pancake skillet but use what you have). Place batter into pan and place blueberries into batter. When batter starts to form air bubbles, turn over and cook for an additional minute or so.
For the compote, place blueberries, water and sugar in a pot. Bring to boil and cook until it thickens slightly. Let cool slightly and stir in vanilla. Pour over pancakes. Drizzle with maple syrup.
Notes: The batter doesn’t have any sugar, so the fruit compote and the maple syrup are a great addition if you want some sweetness. Yield may vary depending on shape and size of pancakes.
