Do yourself a favor and start making more one-ingredient recipes.
Weeks ago, I posted a compilation of recipe ideas that require a maximum of three ingredients and many of them only contained one necessary item! One unlikely recipe that most people use at least five ingredients for is pancakes. Yes, I did recommend a three-ingredient recipe for pancakes…BUT. What if I told you that there was a nutrient-dense, satiating, and delectable pancake recipe that only necessitated one food?
Believe me when I say that your mind will erupt once you try this out. My good friend Tyra who goes by Lift_Vegan on Instagram is the queen of one-ingredient bean bread. It took me a while to silence my inner skeptic and try it out, initially as a bread loaf. Let me tell you that I was completely mystified when I removed it from the oven. It. Was. Pure. Beauty.
Here’s the turnout!
While I absolutely loved the bread, I was intrigued to see if the base would also fare well as a stack of pancakes. Given that there’s no egg substitute, I was concerned that I’d end up with a soft bean scramble, but instead, the batter poured onto my nonstick pan in the most beautiful fashion: circular pancakes that cooked superbly and maintained the perfect internal texture.
Bread or pancakes, that is the question. It ultimately depends on my mood. The reason why I decided to call this a pancake recipe rather than a bread recipe is because I personally prefer enjoying this base in pancake form rather than bread form. Slicing into a loaf, I noticed that the texture had less structure and was a bit more crumbly, which many wouldn’t mind. It was definitely not a major issue, but I found the sturdiness of the pancakes much more enjoyable.
In addition, this is the best savory pancake recipe given how wonderfully beans complement herbs and spices! Curry powder, turmeric, coriander, cumin, cloves, ginger, cayenne, paprika, and many more would elevate the WOW factor of this batter. You are more than welcome to experiment with sweet flavors (i.e. cocoa powder for chocolate, peanut powder for peanut butter, and cinnamon and pumpkin spice for the fall!), but I’m just too obsessed with topping these pancakes with hummus to try anything new just yet.
You can also have this pancake recipe for lunch or dinner–it doesn’t just have to be for breakfast! It’s incredibly filling, high in protein, fiber, iron, phosphorus, folate, potassium, and manganese! In addition, you’ll be minimizing your fats and eliminating your cholesterol by omitting any animal products in most pancake recipes. Then again, I usually end up topping these pancakes with half a tub of hummus, so maybe not the fat part. Not complaining though.
Original recipe by Tyra is linked here (black bean variety).
RECIPE (serves 2)
- 1 cup of dry beans of choice
- 3 cups of hot water to soak
- 1 additional cup of water for blending
- Recommended ingredients: baking powder, baking soda
- Optional ingredients: salt and pepper, turmeric, curry powder, cinnamon, and various herbs and spices for flavor…oh yeah, and hummus for topping (duh)
- Soak the dry beans in the hot water for at least twelve hours, ideally overnight.
- Drain the water from the beans, rinsing thoroughly.
- Blend the beans with one cup of water and any other ingredients of your choice until you attain a very smooth batter with nearly zero clumps.
- Set a nonstick pan on low heat.
- When the pan is warm enough, pour enough batter to create one pancake and cook until the edges are golden brown.
- Flip the pancake onto its other side and cook until the edges have browned.
- Repeat steps 5 and 6 until all the batter has been used.
- Serve warm.
Do you have a one-ingredient recipe? Sweet pancakes or savory pancakes?