The perfect pancake


The perfect pancake

Here's a great new spin on an old breakfast dish. Try these perfect pancakes courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.

Perfect Pancakes

  • 1 Cup Canned Cannellini Beans, Drained and Rinsed Well
  • 1/2 Cup Regular Oats
  • 2 Eggs
  • 1/3 Cup Honey
  • 1/2 Cup Skim Milk
  • 1/2 Cup Whole Wheat Flour
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Table Salt

Step One:

In a blender or food processor, combine the oatmeal and beans. Process until combined. Add the eggs, honey and milk, and process again until well blended.

Step Two:

In another bowl, toss together the flour, baking powder, baking soda and salt. Add the bean mixture and stir with a fork until just blended -- a few lumps are fine.

Step Three:

Preheat a non-stick griddle or skillet. Drop by 1/4 cup full onto pan preheated on medium high heat. Cook for about 2 minutes for the first side. It will be ready to flip when the edges are set, and bubbles appear. Turn and cook the second side for about 1 minute. When done, Perfect Pancakes may be “browner’ in color than other pancakes.

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