Black Bean Pancake Stacks with Mango Cream Filling
Every meal has a story; A story of where it came from, where the idea of its creation manifested.
Some meals have a background based on culture and traditions. Others come into being through creativity and innovation.
Dishes spring from inspiration and ideas of past opuses.
And some meals are a compilation of the lack of grocery shopping and pantry-diving. Like this one.
Although, the story of this meal came from a rumbling tummy, a mountain of ripe mangoes, and a can of black beans…
It was also created via some pretty inspiring meals.
Black Bean Pancake Stacks with Mango Cream Filling
Pancakes:
Yields: 1-2 servings, about 6 mini pancakes
- 1/2 cup black beans (canned/cooked)
- 2 heaping tbsp hemp protein powder, chocolate flavored (or protein/flour of choice)
- 1/4 cup egg whites
- 1/4 cup almond milk
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 16 drops Stevia (I used 8 drops chocolate, 8 drops vanilla creme)
Blend the black beans, protein powder, egg whites together, and almond milk together in a blender, until smooth. Add in remaining ingredients, mixing to combine.
Heat a nonstick pan on high heat for several minutes. Reduce heat to medium just before spraying with cooking spray (or butter), and dropping spoonfuls of batter onto pan.
Mango Cream Filling:
- 1 ripe mango, peeled and chopped into small pieces
- 1 cup yogurt of choice (dairy free, Greek, coconut, soy, cashew, etc)
Combine chopped mango and yogurt in a bowl. Mix. Done. 😉
To assemble:
Place one pancake on a plate. Top with mango cream filling. Repeat as desired. Sprinkle with cinnamon and extra mango pieces.
(pancake profile, without mango filling: 3 pancakes = 132 calories, 1.4 g fat, 12.5 g protein, 17 g carbohydrates, 0 g sugar)
Eat, enjoy, share, and be nourished.
What is your story today?
