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
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