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Black Bean & Peanut Butter Pancakes (GF, V)

This one is a work in progress. The original recipe turned out a bit bland. I adjusted the amount of seasoning below to reflect how I will make it NEXT time. I'm also considering adding a hint of cocoa powder. Basically want to get the same flavor as a black bean chili, but into a pancake.

Source: Wholesomely Hannah | Serves: 2 | Time: 15 min

Black Bean & Peanut Butter Pancakes (GF, V)

Changes: replaced coconut flour with cassava flour; replaced eggs with peanut butter


1 cup canned black #beans, rinsed and drained

2/3 cup unsweetened coconut milk

4 tbsp peanut butter, melted

1/4 cup cassava flour

2 tbsp tapioca flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp dried chives

1/4 tsp cayenne

Avocado, to serve (I did an avocado crema AKA blended avocado with coconut milk, lime juice, and cilantro)

Sun-dried tomatoes, to serve


Combine the black beans and coconut milk in the bowl of a food processor. Blend on high for about a minute, until a smooth puree forms.

Transfer the black bean puree into a mixing bowl. Add in the peanut butter, cassave flour, tapioca flour, baking soda, baking powder, and all the seasonings. Stir well until a smooth batter forms.

Lightly spray a non-stick pan with extra virgin olive oil and heat over medium heat on the stovetop.

Pour about 2-3 tablespoons of batter at a time on to the hot pan. Cook the pancakes for 3-4 minutes on each side.

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