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  • The base number of servings for this recipe is 8
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    Plantain and Cannellini Bean Cakes with Honey

    Plantains combine with white beans and a touch of cinnamon in this simple cross between a fritter and a pancake. Not only a delicious quick breakfast that packs serious flavor, they also work as a light dessert. For a savory spin, try serving them without the honey as a side dish for pork chops. 


    Ingredients
    1
    cup
    cooked cannellini beans
    1
    very ripe plantain
    1/2
    teaspoon
    ground cinnamon
    2
    tablespoons
    honey, plus more for serving
    1
    large egg, beaten
    3
    tablespoons
    all-purpose flour
    *
    Vegetable or other neutral tasting oil, for frying
    *
    butter, for serving
    Directions
    Preheat the oven to around 200 degrees F to keep the pancakes warm. Pulse beans and roughly chop plantain in a food processor. Transfer to a bowl and add remaining ingredients and mix just to combine.
    Heat about 2 tablespoons of oil in a large nonstick skillet or griddle (you just want a thin even coating). Drop batter, 1/4 cup at a time into the skillet, 3 to 4 pancakes should fit in the pan at a time.
    Cook 3 to 4 minutes on each side over medium-high heat, or until golden brown. Transfer to an oven-safe dish and keep warm in the oven.
    Continue cooking the pancakes until all the batter is finished, adding additional oil as needed.
    Serve warm with butter and honey.

    The base number of servings for this recipe is 8
    OK

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