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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love