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
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.