Food Storage & Other Adventures in Motherhood

Food Storage Friday: Bean Pancakes

by heather
Over a year ago I came across a recipe blog hop on Trying Our Best,¬†(I love getting recipe ideas from other people.) which included a recipe from Sunrise on the Water for bean pancakes. I thought that I would give it a try, but of course I made several changes, shared it with my buddy Liesa who had some good suggestions and voila!- another happy food storage concoction. I love that this recipe is a good mix of fresh and food storage ingredients and in a pickle I could make it from all food storage ingredients. Plus it’s healthy, easy to prepare and super cheap to make. Also if the name “bean pancakes” sounds too weird for you, try calling them bean tortillas, because really they’re like a healthy tortilla, you just cook them like a pancake. You could easily fill them with eggs and green chiles or taco stuffings. Enjoy!

Bean Pancakes
Food Storage Ingredients:
1 15 oz can beans, rinsed, drained & mashed (I’ve done black or kidney, both are great, the pancakes pictured are made with black beans)
1 12 oz can evaporated milk
1&1/4- 1&1/3 cup wheat flour (depending on how moist your beans are)
2 Tablespoons canola oil
dash of lime pepper
a couple shots of Tabasco sauce (I prefer the green variety for this)
salsa for topping

Fresh Ingredients:
1-2 Tablespoons chopped fresh cilantro
1/2 teaspoon minced garlic
1 egg
shredded cheese
avocado sour cream or ranch dressing

1. Mix beans, milk, wheat flour, oil, pepper, Tabasco, cilantro, garlic and egg until a pancake consistency. There will still be chunks of beans, but you want to make sure that the flour is mixed in well. 2. Make into pancakes. While you are cooking the second side of the pancakes, sprinkle a little shredded cheese on top so it melts onto the pancake. 3. Top with salsa, avocados, sour cream or whatever you please.

I served mine with Cafe Rio style rice, peach salsa and mango smoothies, but go with what sounds good to you. If you plan on stuffing them taco stuff I would add the lesser amount of wheat so they’re a little thinner and easier to fold. As I’m writing this I just had the thought that next time I should add some green chiles or other peppers to the pancake mix. I’m sure it will be¬†delicious. I’ll let you know how it goes. Also I would advise against telling small children that these are pancakes. Both of my kids were pretty upset that I made them pancakes that we were not putting syrup on.

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3 Responses to “Food Storage Friday: Bean Pancakes”

  1. crazy4boys says:

    That would make my kids mad too! If I were to use regular milk instead of evaporated milk, would I just use 12 oz? Or would the measurement change?

  2. Heather says:

    The original recipe called for 1 cup half and half or whole milk, plus some. Use whatever it takes to make your batter a thick pancake consistency.

  3. Elaine Shandra says:

    awesome, thanks!

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