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. Print Ingredients WET MIXTURE 1 banana 1/2 cup buttermilk or coconut milk 1/4 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* 1/2 cup coconut flour or desiccated coconut* 3/4 cup flour, all-purpose or gluten-free 2 tablespoons coconut sugar or brown sugar 1 tablespoon baking powder 1/2 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 *If using rolled oats or desiccated coconut, place in a blender and blend on high until a fine powder is achieved. Number of Servings : 6 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. Directions 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.