These pancakes will appeal to those who like whole grains and health foods, but they are so light that you don't have to be nutrition-conscious to like them.


  • 1 cup drained cooked or canned white beans
  • 1/2 cup uncooked oatmeal
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup milk
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda


In a blender or food processor, combine the oatmeal and beans; process until both are thoroughly combined and finely chopped. Add the eggs, honey, and milk, and process again until blended.
In a medium bowl, stir and toss together the flour, baking powder, and baking soda. (These really don't seem to need salt, but you could add a pinch now if you wish.) Add the bean mixture, and stir with a fork just until blended-a few small lumps in the batter are okay.
Drop by heaping tablespoons onto a hot greased griddle. In a minute or so, when the edges are set and the top full of bubbles, turn and brown the other side. Makes about 20 4-inch cakes. These are especially good with maple syrup.

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Submitted 7/5/06.
Source: Harvey Steiman's California Kitchen
Submitted By: Lionel Mandrake

Light Oatmeal Pancakes