400g can cannellini beans, rinsed, drained
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.