Bean Flour Pancakes with Fresh Avocado & Herb Salad

Ingredients

FOR THE BEAN PANCAKES

1 cup of bean flour
¾ cup of water
1 egg
1 tablespoon of olive oil
½ teaspoon of salt
1 teaspoon of cumin (optional)
A handful of chopped fresh herbs (like parsley or chives)

FOR THE AVOCADO & HERB SALAD

1 ripe avocado, diced
A handful of fresh mint leaves, chopped
1 tablespoon of olive oil
A squeeze of lemon juice
1 tablespoon of creamy cheese (such as ricotta, cream cheese, or a plant-based alternative)
Salt and pepper to taste

Method

To make the bean pancakes, start by blending dried cannellini beans (or any white bean variety) in a high-powered blender until you get a fine flour. Sift the flour to remove any larger pieces and ensure a smooth texture. In a bowl, combine the bean flour with the water, egg, olive oil, salt, and cumin (if using). Add the chopped fresh herbs and whisk everything together until smooth. Let the batter rest for about 5 minutes to allow the flour to fully hydrate.

While the batter rests, prepare the avocado and herb salad. Dice the avocado and place it in a bowl, then add the chopped mint leaves, olive oil, lemon juice, and your choice of creamy cheese. Mix everything well and season with salt and pepper to taste.

To cook the pancakes, heat a non-stick skillet over medium heat and lightly grease it with olive oil. Pour a ladleful of the batter into the pan, gently spreading it into a circular shape. Cook each pancake for about 2-3 minutes on each side, or until golden brown and cooked through.

Once the pancakes are cooked, stack them on a plate and top with the avocado and herb salad. Serve immediately and enjoy!