Name: Protein Pancakes with Banana, Coconut, and White Beans
Ingredients: 1 banana; ½ cup buttermilk or coconut milk; ¼ cup warm water; 2 tablespoons honey; 2 tablespoons coconut oil; 1 teaspoon vanilla; 1 cup white beans (drained and rinsed); 1 cup oat flour or rolled oats*; ½ cup coconut flour or desiccated coconut*; ¾ cup flour (all-purpose or gluten-free); 2 tablespoons coconut sugar or brown sugar; 1 tablespoon baking powder; ½ teaspoon salt; as needed canola oil; as needed banana (sliced); as needed coconut (toasted); as needed butter; as needed maple or coconut syrup

Protein Pancakes with Banana, Coconut, and White Beans

Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excellent source of fiber. You will love your pancakes’ healthy makeover with these high-protein ingredients.

To download a Spanish translation of this recipe click here.

Course: Breakfast & Brunch

Bean type: White bean

Collection: Chef Creation, Video

Servings:

Calories: 352kcal

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Ingredients

Wet Mixture

1 banana
½ cup buttermilk or coconut milk
¼ cup warm water
2 tablespoons honey
2 tablespoons coconut oil
1 teaspoon vanilla
1 cup white beans drained and rinsed

Dry Mixture

1 cup oat flour or rolled oats*
½ cup coconut flour or desiccated coconut*
¾ cup flour all-purpose or gluten-free
2 tablespoons coconut sugar or brown sugar
1 tablespoon baking powder
½ teaspoon salt

For Cooking

as needed canola oil

To Serve

as needed banana sliced
as needed coconut toasted
as needed butter
as needed maple or coconut syrup

Instructions

For The Wet Mixture

Place all wet ingredients in a blender and blend on high for 1 minute.

For The Dry Mixture

Place all dry ingredients in a large bowl and whisk until combined. Make a well in the center.

For The Pancakes

Add the wet ingredients to the well in the dry ingredients, and stir together until just combined.
Heat a non-stick griddle on medium-high. Spray with canola oil spray and using a 3-ounce ice cream scoop or ladle, spoon the pancakes onto the griddle.
Flip the pancakes when the first side is golden brown and there are visible bubbles on the tops of the pancakes; cook approximately three minutes per side.
Serve with butter, additional banana slices, toasted coconut, and syrup.

Notes

*If using rolled oats or desiccated coconut, place in a blender and blend on high until a fine powder is achieved.

Nutrition