White bean pancakes with maple syrup

23 10 2009

First the brownies, then the savory black bean pancakes, clearly it was only a matter of time until I crossed into more dangerous territory. But cross over I did. As a diabetic one of the things I really miss are pancakes on a weekend morning. I have some low carb baking mix, but I really do try and steer clear of ‘franken foods’ and limit the fake stuff to Splenda and sugar alcohols. I think it’s best to use foods that you recognize with names you can pronounce when at all possible! So all the bean experimenting got me thinking, why not try using white beans to make a pancake batter??

I know, it’s scary, but stick with me here. I promise it all turns out in the end.

Obviously the main thing about using beans is to overcome the beany flavor. With the brownies this is achieved by using the cocoa powder and instant coffee. With the savory pancakes there is no need to eliminate the beaniness because it just works. But for pancakes? The kind you give your kids with syrup?? Well, that just goes without saying that beany flavored pancakes might scar them indefinitely and could come up in therapy later on in life. So with the goal clearly defined, I set about fulfilling my bean pancake dream. I started with a can of white beans, drained them and rinsed the VERY well:

Be sure to rinse them well!

Be sure to rinse them well!

After I rinsed them I put them in a small mixing bowl and added 2 eggs, a full tablespoon of vanilla, a splash of almond extract, a tablespoon of melted butter, 3 tablespoons of Splenda and half a teaspoon of baking powder. Used the old stick blender to make it into a pancake looking batter:

Beans, 2 eggs, 1 tbl vanilla, Tbl melted butter, tsp baking powder, 3Tbl Splenda

Beans, 2 eggs, 1 tbl vanilla, Tbl melted butter, tsp baking powder, 3Tbl Splenda

At this point I was encouraged that it actually did LOOK like pancake batter. So, I heated up the skillet and put about 2 tablespoons of the batter in the middle and waited for it to bubble, which we all know is the international sign of a pancake being ready to flip…obviously:

ready to flip

ready to flip

So, I flipped it and lo and behold, it LOOKED like a pancake:

nice and golden

nice and golden

I proceeded to make 3 more so I could have myself a little short stack and I must admit, my anticipation was growing. I mean, how great would it be if these actually could pass as pancakes??? Finally, the stack was complete and the moment of truth had arrived:

the short stack

the short stack

I put a dollop of butter on top and covered them with my sugar free maple syrup and dug in:

the moment of truth

the moment of truth

Seriously. Good.

I know you must think I make this stuff up, but no, really, these are so good! The maple syrup helped facilitate the whole pancake farce, but these WORK! These work for diabetics. These work for those of you who are gluten free and these work for us who are eating low carb! I think your kids would like them. I think YOU would like them. After I took a bite, I gave some to Christopher and even he liked them!  There were no angels singing the Hallelujah chorus, but it was close.

White bean pancakes with maple syrup:

Shockingly good!

Shockingly good!

Once again, I have been blown away by the humble bean.





Black bean pancakes and an egg poached in plastic wrap!

22 10 2009

I always find it fascinating when my mind is opened up to new culinary possibilities. A year ago I would never have believed that I could make brownies out of black beans. It took a long time for me to get my head around it, but once I did, those brownies became one of the certain things that make my low carb lifestyle sustainable! So I was thinking, if I can make brownies out of beans, why not pancakes?? That’s not that big of a leap really. Well, maybe it is a leap, so I decided to start out with savory pancakes. I really love the yolks in fried eggs, but I MUST have toast to soak them up with. If I don’t have something spongy to soak them up they kind of gross me out. So eating low carb, I usually just have scrambled eggs since bread isn’t really part of the low carb repetoire. So, I made the black bean pancake batter pretty much the same way I make the brownie batter. Just a can of black beans drained and rinsed, 2 eggs, a heaping teaspoon of baking powder. I also added some salt and some cumin:

black bean pancake batter

black bean pancake batter

Lately here at casa de Foss we have been watching ‘Top Chef’. Now I don’t know about you, but watching cooking shows always makes me a bit cocky. I have no idea why. I just am always left with a ‘I bet I could do that’ feeling, which in reality, is really quite delusional. Regardless, someone made a poached egg on the show and I thought, ‘huh, I could do that!’. I’ve never made a poached egg, but really, how hard can it be?? I googled ‘How to poach an egg’ and got about 5000 different methods. Sheesh. Luckily the third link I clicked on was written by someone with my kind of sentiments and his solution was to just put the egg in saranwrap and plop it in the boiling water. BRILLIANT! I’m sure in the upper eschelons of cookery this is considered the ‘trashy’ method of egg poaching, but really, I don’t hang out in those upper eschelons, so it doesn’t matter. To poach an egg this way, line a small container with plastic wrap and crack the egg into it:

the egg in the plastic wrap

the egg in the plastic wrap

Then, pick it up and twist the wrap to make it secure. Maybe tie a little knot:

Twisted and ready to plop in the water

Twisted and ready to plop in the water

Then, just drop it into the boiling water:

poaching away

poaching away

Meanwhile, I drizzled some olive oil into a pan and spooned about 2 tablespoons of the bean batter into it:

looking rather pancakey

looking rather pancakey

It was frying up beautifully and holding together very well. I kept an eye on my plastic wrapped egg, but really, hadn’t the foggiest idea of how long to cook it for so I can’t really tell you if you are planning your own plastic wrap poached egg production. You just have to eyeball it and trust your egg instincts. And with my trusty slotted spoon, I lifted it out of the boiling water:

And out it comes

And out it comes

By now the pancakes were done and I decided on a Mexican themed breakfast: Blackbean pancakes with poached egg, bacon, sourcream and salsa. I tried to unwrap the egg, but it was very hot, so I resorted to scissors and just cut the top off and put it on top of the pancake:

Not too bad for an egg poached in plastic wrap

Not too bad for an egg poached in plastic wrap

And added my various condiments:

A perfect low carb, gluten free breakfast!

A perfect low carb, gluten free breakfast!

I took my first bite with gusto and high expectations and I was not let down! The egg was poached perfectly and didn’t have any pesky plastic wrap bits and the pancake absorbed the yummy yolk splendidly! It really was a delicious breakfast:

beany, eggy goodness...

beany, eggy goodness...

So, the bean revolution continues. I mean, really, who knew there were so many good things to be made with the humble bean?