I wanted to make pancakes because I had fresh raspberries, and I thought they would make a pancake plate pretty.
I like black beans and I usually serve them as a savory dish, but this time I flavored it neutral so that I could use some to add to my pancake batter.
The first time I cooked black beans, I used beans from Happy Grocers.
Then, I realized that the packaged one sold at the grocery store was much cheaper, so I switched to it.
Interestingly, it took the beans from the grocery store forever (over 2 hours), whereas, it took the ones from Happy Grocers only about 30 minutes.
This time I went back to Happy Grocers’, and it’s the same; it took (actually less than) 30 minutes.
I wonder if the ones from the regular grocery store are not as fresh as the ones from Happy Grocers.
The beans look like blueberries when added to pancake batter (lol).
Love my FIKA pan.
This is still my favorite pan I’ve owned.
I doubled the recipe this time.
I now use this recipe to make my vegan pancakes.
I also made a fresh batch of vegan butter.
I use this trusted recipe, but I now use less almond meal (less than half) and a little more milk to make mine more creamy and “spreadable”.
One more thing I made to serve my black bean pancakes with…
Matcha syrup.
I simply put together Matcha powder, hot water, honey, and salt.
Salt is the key.
The final result.
So glad that the raspberries did make my pancake plate look attractive.
And yes, the vegan butter does melt perfectly.
My husband said it tasted “Japanese”.
The bean x Matcha combination IS used in many traditional Japanese sweets.
By the way this beautiful box of TWG tea was gifted by a friend, who also got us the Indonesian garlic peanuts.
We are not the easiest people to give gifts to because of our diet, and her gift was so thoughtful.
We love TWG tea, and this flavor was delicious just like other TWG tea.
The beautiful box also made an awesome prop for my photography!
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