Pancakes Stuffed With Baked Beans And Vegetables Recipe

These pancakes are a unique twist on the classic breakfast dish. They are stuffed with a delicious combination of baked beans and vegetables, creating a savory and satisfying meal. The pancakes are light and fluffy, with a crispy exterior that pairs perfectly with the hearty filling. This recipe is a great way to incorporate more vegetables into your breakfast routine and is sure to be a hit with the whole family.

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47minstotal
47m.total
Pancakes Stuffed With Baked Beans And Vegetables
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Ingredients for Pancakes Stuffed With Baked Beans And Vegetables Recipe

  • 1/4 cup All Purpose Flour
  • 1/4 tablespoon Baking Powder
  • 0.13 teaspoon Salt
  • 1/4 tablespoon Sugar
  • 1/2 Eggs
  • 1/4 cup Milk
  • 1/4 cup Baked Beans
  • 1/4 cup Mixed Vegetables
  • as needed Cooking Spray Or Butter, For Greasing

Directions: Pancakes Stuffed With Baked Beans And Vegetables Recipe

Cooking Directions

  • STEP 1.In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • STEP 2.In a separate bowl, beat the eggs and milk together until well combined.
  • STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 4.Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.
  • STEP 5.Pour 1/4 cup of the pancake batter onto the skillet and spread it out into a circle.
  • STEP 6.Cook the pancake for 2-3 minutes, or until bubbles form on the surface.
  • STEP 7.Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
  • STEP 8.Remove the pancake from the skillet and set aside.
  • STEP 9.Repeat the process with the remaining batter.
  • STEP 10.In a separate pan, heat the baked beans and vegetables until warmed through.
  • STEP 11.To assemble the stuffed pancakes, spoon a generous amount of the baked beans and vegetables onto one half of a pancake.
  • STEP 12.Fold the other half of the pancake over the filling to create a half-moon shape.
  • STEP 13.Serve the stuffed pancakes warm with additional baked beans and vegetables on top, if desired.
  • STEP 14.Enjoy!

Cooking Tips

  • Make sure to spread the pancake batter evenly on the skillet to ensure even cooking.
  • Feel free to customize the filling by adding your favorite vegetables or additional toppings.
  • These stuffed pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Store the stuffed pancakes in an airtight container in the refrigerator for up to 2 days.
  • To reheat, simply microwave the pancakes for 1-2 minutes, or until warmed through.
  • Serve the stuffed pancakes warm with additional baked beans and vegetables on top, if desired.
Nutrition
value
153
calories per serving
5 g Fat6 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    6g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    6g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    124mg
  • Iron
    1mg
  • Vitamin A
    366mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    143mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp