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Black bean pancakes are crusty on the outside, creamy on the inside and delicious. You can make them small and serve them as an appetizer or a side dish. Make the pancake big and pair them with some sausage and you have a satisfying dinner.
Beans in general and black beans in particular are high in plant protein, fiber, vitamins and minerals. They have a bland flavor profile and will easily take up what ever spices you use.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Refried black beans – I used Old El Paso.
- All purpose flour
- Egg whites
- Chili powder
- Cumin
- Water
Making the Pancakes
- Place the refried black beans, egg whites, flour and spices in a bowl and stir together. It will be very thick. Stir in water, a bit at a time, until the bean mixture is the consistency of cake batter.
- Heat a skillet on medium heat. I used a non-stick skillet. I did not use any oil or other type of cooking spray. When a drop of water dances on the hot surface, drop a heaping tablespoon of bean batter in the skillet and use the back of the spoon to spread it out. I made my pancakes slightly bigger than silver dollar size as I was going to use them as an appetizer. If you are going to use the pancakes as a main dish, then make them bigger.
- After a minute or so, use a spatula and gently lift the edge of the pancake. If it is beginning to brown, then flip them over and cook the other side. Transfer them from the skillet to a platter when they are done.
- Serve the black bean pancakes with your favorite toppings.
Serving Ideas
- Black bean pancakes can be served as an appetizer or a side dish.
- You can top them with salsa, guacamole or corn relish and a small dollop of light sour cream or plain non fat yogurt.
- These black bean pancakes can be served as a main dish. You can add a side of Mexican riced cauliflower or perhaps a spicy sausage such as chorizo.
WW 1 pt per pancake
Servings: 11 silver dollar pancakes
Calories: 42.1kcal
Equipment
- non-stick skillet
Ingredients
- 1 c refried black beans, Old El Paso
- 2 egg whites
- ½ c all purpose flour
- ¼ tsp chili powder
- ¼ tsp cumin
- water
Instructions
- Put the refried black beans, flour, egg whites and spices into a mixing bowl. Stir until well mixed.
- The batter will be very thick at this point. Add water a tbsp. at a time and stir it in. You are looking for the consistency to be similar to regular pancake batter.
- Heat a non-stick skillet. When a drop of water on the skillet surface dances, it is ready.
- Drop the black bean batter by heaping tablespoons into the skillet. Use the back of the spoon to flatten them out. After a minute or so, use a spatula and gently lift the edge of a pancake. If it has set is lightly browned, flip the pancake and cook the other side.
- Transfer the cooked pancakes to a platter. Repeat the process until all the pancake batter has been used.
- Serve the pancakes. Garnish with salsa and light sour cream or plain non-fat yogurt. Nutrition info is just for the pancakes so add points for garnishes.
Notes
These pancakes are intended to be used as an appetizer or side dish. If you serve them as a main dish, you will need to double or triple the batter depending on how many you will be feeding.
This recipe made 11 dollar size pancakes at 1 pt a piece. If you serve them as a main dish, they will be pointy so plan ahead.
Note, if you use the nutrition info in the WW point calculator, it does not take into account zero point foods, so the input info will return a higher point value than if you use the WW recipe builder to calculate the points.
Nutrition
Serving: 1pancake | Calories: 42.1kcal | Carbohydrates: 7.9g | Protein: 2.3g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 123mg | Fiber: 1.2g | Sugar: 0.2g
Tried this recipe?Let us know how it was!
