White Bean Breakfast Pancakes Recipe

Name: White Bean Breakfast Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups navy beans; 2 cups all-purpose flour, you can substitute wheat, but my fam doesn't prefer that in pancakes; 4 eggs; 1/2 cup buttermilk; 1/2 cup skim milk; 1/4 cup butter, melted; 1/4 teaspoon nutmeg; 1/2 teaspoon vanilla; 1/2 teaspoon almond extract (optional); 1/4 cup flax seed meal (optional); 1/4 cup oat bran; 2 teaspoons baking powder; 2 tablespoons sugar

Servings: persons

2 cups navy beans
2 cups all-purpose flour, you can substitute wheat, but my fam doesn't prefer that in pancakes
4 eggs
1/2 cup buttermilk
1/2 cup skim milk
1/4 cup butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon almond extract (optional)
1/4 cup flax seed meal (optional)
1/4 cup oat bran
2 teaspoons baking powder
2 tablespoons sugar

1
Drain navy beans (or cook up dry ones).
2
Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl.
3
Whisk together egg yolks (preserving the whites) with the melted butter.
4
Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture.
5
Combine flour, and baking powder, nutmeg, and oat bran.
6
Add dry ingredients to wet ingredients, and whisk until just combined.
7
Heat skillet and make just as you would pancakes.
8
Serve up with maple syrup.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups navy beans, 2 cups all-purpose flour, you can substitute wheat, but my fam doesn't prefer that in pancakes, 4 eggs, 1/2 cup buttermilk, and more.

Yes, White Bean Breakfast Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Bean Breakfast Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions