White Bean Pancakes with Raspberry Coulis

Enjoy these delicious pancakes!


400g can cannellini beans, rinsed, drained

2 eggs

2 tbs maple syrup

1/2 tsp vanilla extract

1 cup wholemeal spelt flour or gluten free flour

1 tsp baking powder

3/4 cup your choice of dairy free milk

butter to grease pan


For the raspberry coulis

1 1/2 cups of frozen raspberries

2 tablespoons of coconut sugar

1 tsp arrowroot


Add beans to a food processor and blend until smooth.  Add the eggs, maple syrup and vanilla extract and process until well combined.

Transfer to a bowl, sift in flour and baking  powder .   Add milk and whisk until smooth.  Set aside while you make the coulis.

 Gently heat raspberries in a pot with the coconut sugar and arrowroot stirring regularly until it thickens and is bubbly. Add more or less sweetener depending on your preference. Remove from heat.

Heat fry-pan on medium-high heat and lightly grease with butter.  Pour approximately 1/2 cup of mixture into the pan per pancake.  Cook until bubbles appear then turn and cook for approximately one minute.  

Transfer to a plate and cover to keep warm until the remaining batter is cooked.

Serve pancakes with maple syrup, your choice of fruit, natural yoghurt and raspberry coulis.