INGREDIENTS
1½ cups cooked black beans (one 15-oz. can, rinsed and drained)
1½ cups unsweetened, unflavored plant-based milk
5 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
1 cup rolled oats
½ cup whole wheat flour
⅓ cup almond flour
1 tablespoon regular or sodium-free baking powder
1 teaspoon ground cinnamon
¼ cup vegan chocolate chips
2 bananas, thinly sliced
INSTRUCTIONS
In a high-speed blender or food processor combine beans and milk. Cover and blend until creamy.
Add the next eight ingredients (through cinnamon). Cover and blend until smooth. Transfer batter to a mixing bowl and stir in chocolate chips.
Heat a nonstick griddle over medium-low. Pour ⅓ cup batter per pancake onto griddle. Cook 3 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook 3 minutes more. Repeat with remaining batter. Top with bananas and, if desired, more syrup.
