I invented this easy recipe in 2011. It’s basically a mix of eggs and mashed potatoes, with some beans and greens mixed in. You shape it into pancakes, cook in a frying pan and voila! It is warm and soothing, and I think it tastes great!!
White Bean Pancakes - gluten-free, vegetarian, very soothing and yummy!
- 1 can white beans or 1 1/2 cups of cooked beans, rinsed (I like to rinse beans in a strainer under running water)
- 4-6 cups of potatoes I like gold potatoes in this recipe, but any kind should work
- 3 eggs
- chopped greens - either a defrosted 10-ounce package of chopped spinach or kale or a few big leaves of fresh greens, chopped
- optional but really good: chopped fresh dill any amount up to about 1/4 cup
- 1 teaspoon salt
- 1/4 cup oil I recommend organic canola or olive oil
- 2 tablespoons prepared mustard I like Annie's Organic Dijon Mustard in this recipe
- Rinse the potatoes and cut them into cubes that are about one inch wide, with the potato peels still on. Put the pieces in a pot with just enough water to barely cover them. Heat to boiling, then lower the heat and boil for 12 minutes. Drain the potatoes and return them to the pot.
- Add the oil and salt, then mash well with a potato masher. (My pickiest eater likes it if the white beans are also mashed. I like them better whole. It's up to you whether you want to mash them!)
- Add the rest of the ingredients, including the raw eggs. Stir well.
- Put very non-stick frying pans on the stove, start them heating, and use a dinnertable tablespoon to shape little pancake-shapes with about 2 tablespoons of the potato mixture in each pancake. Sometimes whole beans pop out as you shape the pancakes; if they do that, you can use a spoon to just scoop them up and press them back into the middle of a pancake. Cook until the bottom is browned, about five minutes. Flip, and cook until the other side is browned too -- again, about five minutes. Serve!
- My kids like these plain or with applesauce, and sour cream or yogurt would be great on them too. I like them topped with my favorite Creamy White Salad Dressing that I like to put on everything. Yum!
- Variation: You can shape the pancakes on cookie sheets and then bake them at 375 degrees for 18 minutes, then put them under the broiler for 2-3 minutes (start timing after the broiler is heated up) until they are browned -- watch closely so that they don't burn!
- Variation: You can also spread the pancake batter into a solid sheet about 11 inches square and bake it at 400 degrees for 20 minutes. Then cut it into squares to serve.
- Tip: If your pancakes are falling apart as you cook them, stir another raw egg into the batter and they will stick together much better.