Move over, sweet pancakes! It’s time to welcome their savory, protein-packed cousin: the Bean Griddlecake. If you’re looking for a creative way to use up leftover cooked beans, this recipe is your new best friend. A little more elegant than a simple bean patty, these griddlecakes are wonderfully tender on the inside with a perfectly golden-brown crust. They’re incredibly versatile—dress them up with a dollop of sour cream and chives for brunch, or serve them with a zesty salsa for a quick and satisfying weeknight dinner. Get ready to flip for these fantastic, flavor-flexible cakes!
Ingredients
• 2 cups / 480g cooked or canned beans (any type), drained well
• 1 cup / 240ml half-and-half or whole milk
• 1 large egg
• 2 tablespoons / 30ml melted butter, extra virgin olive oil, or neutral oil, plus more for cooking
• 1 cup / 120g all-purpose flour
• Salt and freshly ground black pepper to taste
Instructions
1. In a large bowl, add the drained beans and mash them roughly with a fork. You want some texture, not a smooth purée.
2. Stir in the half-and-half (or milk), egg, and 2 tablespoons of melted butter or oil until thoroughly combined.
3. Gently fold in the all-purpose flour, salt, and pepper. Be mindful of how salty your beans already are. Mix just until the flour is incorporated, being careful not to overmix. The batter should have the consistency of a thick pancake batter; add a splash more milk if it’s too stiff.
4. Heat a non-stick skillet or griddle over medium-high heat (about 375°F / 190°C). Add a little butter or oil to coat the surface.
5. Working in batches, spoon the batter onto the hot griddle to form 3 to 4-inch cakes. Cook for about 4 minutes, or until bubbles begin to form on the surface and the edges look set.
6. Flip the griddlecakes and cook for another 3-4 minutes on the other side, until golden brown and cooked through.
7. Transfer the finished griddlecakes to a plate. You can keep them warm in a low oven (200°F / 95°C) while you cook the remaining batter.
8. Serve hot or at room temperature with your favorite toppings like sour cream, pesto, salsa, or a sprinkle of cheese.
Nutritional Information
• Serving Size: 2 griddlecakes
• Calories: Approx. 280 kcal
• Protein: 12g
• Fiber: 8g
• Carbohydrates: 35g
• Fat: 10g
• This recipe is an excellent source of plant-based protein and dietary fiber, promoting satiety and digestive health.
Pro Tips
• for Perfect Griddlecakes
• Don’t Over-Mash: For the best texture, mash the beans roughly with a fork. Leaving some partial beans intact adds a pleasant bite to the finished griddlecakes.
• Nail the Consistency: The batter should be thick but still pourable, similar to a hearty pancake batter. If it seems too stiff, add milk one tablespoon at a time until it’s just right.
• Flavor Pairings: Elevate your griddlecakes with smart pairings. Try black bean griddlecakes with a fresh tomatillo salsa, or cannellini bean griddlecakes with a simple pesto or fresh tomato sauce.
• Herb & Spice Boost: Fold in 2 tablespoons of fresh herbs like cilantro or parsley, 1 teaspoon of minced garlic, or a pinch of red pepper flakes directly into the batter for an instant flavor upgrade.
• Make it Crispy: For an extra crispy exterior, ensure your pan is fully preheated before adding the batter and don’t overcrowd the pan. This allows the griddlecakes to form a beautiful golden-brown crust.
FAQ
Q: Can I make these bean griddlecakes vegan
A: Absolutely! To make this recipe vegan, use your favorite unsweetened plant-based milk instead of half-and-half. For the egg, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Finally, ensure you use olive oil or a vegan butter substitute for cooking.
Q: Can this recipe be made gluten-free
A: Yes, you can easily make these griddlecakes gluten-free. Simply replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Buckwheat flour or chickpea flour would also work well and add a delicious, earthy flavor.
Q: How can I add even more protein to this recipe
A: To boost the protein, you can substitute half of the all-purpose flour with a higher-protein flour like chickpea or quinoa flour. You could also fold in 1/4 cup of nutritional yeast for a cheesy, savory flavor and an extra protein kick, or serve the griddlecakes topped with Greek yogurt or toasted seeds.
Q: What is the best way to store and reheat leftover griddlecakes
A: Store leftover griddlecakes in an airtight container in the refrigerator for up to 4 days. For best results when reheating, place them in a toaster oven or on a baking sheet in a 350°F (175°C) oven until warmed through and crispy. You can also freeze them with parchment paper between each cake for up to 2 months.
