Everybody loves pancakes, right? For some reason this week we just craved some savoury pancakes. It didn’t take long before a recipe came to mind, and these cheesy bean monsters were born.
They are an absolute joy to behold, and pretty easy to make, too. It would be pretty easy to make these vegan – just choose vegan cheese – or gluten free – with an alternative type of flour. They’re very versatile and honestly won’t take long to get the hang of. And no, you don’t have to flip them in the air if you’re not feeling brave enough!
These were a great lunchtime treat for us on a day that we knew was going to be a long one with a small dinner, and they could also make a great main meal. If you want to sneak some veggies into your kids’ meals without them noticing, these could also be a great shout – imagine them full of chopped peppers, tomatoes, or mushrooms alongside the beans.
Give them a try and let us know what you think. The video is below, and under that you’ll find all of the details of the recipe!
- 1 cup plain flour
- 1 tsp baking powder
- 1 pinch salt
- 1 cup almond milk
- 1 tbsp vegetable oil
- 400 g baked beans in tomato sauce or 1 tin
- 50 g red Leicester cheese grated
Mix everything except the cheese and beans together until a batter forms.
Pour out around a third of a cup of the mixture onto a frying pan over medium heat. Tilt the pan so that the batter spreads out into a more even circle.
When the edges become clear, flip the pancake over with a spatula. You will get to learn when it's ready to flip after doing a couple if you've never done this before!
When the pancake is cooked on both sides, transfer to a plate and make the next one. You should have enough mixture for 6-8 pancakes.
Meanwhile, heat the beans in the microwave or in a saucepan, according to the instructions on the tin.
Add the grated cheese to the beans and stir until the heat of the beans melts the cheese all the way through the mixture.
Serve two tablespoons of beans inside each pancake, then fold to close.