Chocolate Black Bean Pancakes
Pancakes, muffins, whatever form they come in they are truly breakfast cakes. For whatever reason we seem to override that knowing when they are smooshed down into pancake form. Nonetheless, these flapjacks, regardless of their fluffiness and cake-like consistency are full of antioxidant rich cacao and a lovely, cozy, breakfast treat. I even snuck in some black beans in there for added protein and fibre - you won’t even taste them.
Nut mylk 3/4 cup + 4 Tbsp
Apple cider vinegar, 1 Tbsp
Ground flax seed, 1 Tbsp
Water, 2 Tbsp
Black beans (no-salt added), 1 cup
Organic flour (could substitute for a gluten-free baking flour), 1 cup
Baking powder, 2 Tbsp
Baking soda, 1 Tbsp
Cacao powder, 4 Tbsp
Cinnamon, 1/2 tsp
Himalayan sea salt, 1/2 tsp
Maple syrup or agave, 3 Tbsp
Coconut oil (for recipe), 1 Tbsp
Coconut oil (for cooking), 2-3 Tbsp
Maple Syrup, 1/4 cup
Fresh or warmed fruit, 1-2 cup
Peanut butter, 4 Tbsp
Combine nut-mylk and apple cider vinegar and set aside.
Combine flax and water and set aside. This will create a “flax-egg”.
Drain and rinse beans.
Combine all dry ingredients together a bowl: flour, baking powder, baking soda, cacao powder, cinnamon, and salt. Whisk together.
Melt 1 T of coconut oil in the pan you will be using to cook the pancakes. Remove from heat.
In a blender, combine nut-mylk and vinegar mixture with black beans and blend until smooth. Add in coconut oil and pulse. Then add in flax-egg and pulse a couple times.
Pour black bean mixture into dry mixture and fold them together.
Heat pan on medium heat with coconut oil to coat the bottom, scoop in 1/4 c portions of the batter. Cook as you would any other kind of pancake.
Top with a drizzle of maple syrup, fresh fruit, and/or peanut butter.