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BB Choco Chip Pancakes
Black Beans covered in chocolate add sweet bursts of protein goodness and delight in every bite of these fluffy pancakes griddled to golden brown perfection. Top with more chocolate “chips,” maple syrup, and whipped cream.
- Prep Time
2 Hours
- Cook Time
30 Mins
- Serves
180 pancakes
INGREDIENTS
Black Bean Chocolate Chips
- 12 cups Bush’s Best® Low Sodium Black Beans, Drained
- 1.75 qt. Chocolate Sauce
Pancakes
- Pan Spray (As needed)
- 11.25 qt. Pancake Batter
- 3.75 qt. Black Bean Chocolate Chips
Garnish
- 1 qt. Maple Syrup
- 3.75 qt. Whipped Cream
INGREDIENTS
Black Bean Chocolate Chips
- 12 cups Bush’s Best® Low Sodium Black Beans, Drained
- 1.75 qt. Chocolate Sauce
Pancakes
- Pan Spray (As needed)
- 11.25 qt. Pancake Batter
- 3.75 qt. Black Bean Chocolate Chips
Garnish
- 1 qt. Maple Syrup
- 3.75 qt. Whipped Cream
DIRECTIONS
- BLACK BEAN CHOCOLATE CHIPS: Combine black beans and chocolate sauce in a container. Mix well, cover, and refrigerate for 2 hours.
- PANCAKES: Pre-heat a griddle over medium heat.
- Combine pancake batter and 3.75 qt. black bean chocolate chips with chocolate sauce in a large mixing bowl. Mix well until beans are evenly incorporated. Spray the griddle with pan spray.
- For each pancake, spoon 1/3 cup batter onto the griddle. Cook for 2–3 minutes or until air bubbles start to form and burst.
- Flip the pancakes and cook for 1–2 minutes more or until the underside is browned.
- For each portion, top 3 black bean chocolate chip pancakes with 1 Tbsp of black bean chocolate chips with chocolate sauce, 1 Tbsp of maple syrup and 1/4 cups of whipped cream.
