Flat Pinto Bean Pancake Burgers

Pancake Day is also known as shrove Tuesday in the UK. It originated as a way to use up ingredients like eggs, milk and butter before the fasting period of Lent. It’s a tradition that come from the Bible and is estimated to date back to the 15th century in England.

Nowadays a lot of people don’t tend to fast instead they give up favourite foods, like chocolate or sweets instead. A lot of families still celebrate pancake day. Therefore I thought I’d share this fantastic Flat Pancake Burger. It will make a great dish on pancake day and all year round too. Below is a video and recipe for you.

What’s your favourite savoury pancake? Let me know in the comments below and please don’t forget to like and follow me.

Equipment

• Mixing bowls x 2
• Whisk
• Frying pan
• Teaspoon
• Vegetable grater
• Tablespoon
• Food processor
• Baking sheet

Ingredients for Pancakes

• Put the almond flour, tapioca starch, eggs, milk and salt into a large mixing bowl.
• Mix all the ingredients together.
• Place the mixture in the fridge for at least a couple of hours or preferably over night.
• When you are ready to cook the pancakes put the large frying pan on a high heat.
• Add a little olive oil.
• When the pan is hot, add a scoop or two of the pancake mixture.
• Once the pancake starts to cook around the outside, it can be flipped over.
• Leave it to cook and then turn again.
• When the pancake is golden brown remove from the pan.
• Repeat this process with the rest of the pancake mixture.
• It will make a lot of pancakes but you can freeze these pancakes.
• Then defrost them if and when you want this dish again.
• Once all the mixture has been used leave the pancakes to cool on the cooling rack.
• Next make the burgers

Ingredients for the burgers

• Dried pinto beans x 500g or 1 400g tin
• Carrot x 1
• Ground flax seed or breadcrumbs x 4 – 8 tbsps
• Tamari or soy sauce x 2 tbsp
• Dried mixed herbs x 1 tsp
• Garlic granules x 1 tsp
• Onion granules x 1 tsp
• Salt and pepper to taste

Method for the burgers

• Weigh and measure the pinto beans.
• Soak them overnight in cold water in the fridge.
• When you want to cook the pinto beans drain them through the colander and rinse.
• Put them into a large saucepan and add enough water to cover them and about 2 inches more.
• Add baking powder to the water and salt.
• Next turn the hob onto high and bring to the boil.
• Once boiling turn the heat down and reduce to a simmer.
• Leave on the hob until the pinto beans are soft.
• Depending on how old they are will depend on how long they take to soften.
• The baking powder will help to soften them a bit faster.
• When I cook pinto beans they do normally take around thirty to forty minutes to soften.
• If you haven’t got the time then you can always use tinned instead.
• Add the pinto beans to the blender cup.
• Peel and grate the carrot.
  • I like to use a fine grater for this task as it makes the burger very moist.
• Next add the tamari or soy sauce, ground flax seed, dried mixed herbs, garlic granules, onion granules and salt and pepper to taste.
• Blend all these ingredients together until smooth ish.
• Spread the blended mixture over the pancakes with a spoon.
• If necessary grease the baking sheet/sheets.
• Once the mixture is spread as evenly as possible across the base place the pancakes onto the sheet/sheets.
• Put the sheet/sheets into the oven and bake for 12 – 15 minutes or until golden brown.
• Once cooked remove from the oven and leave to cool until touchable.
• Then serve with chips and salad.
• Finally enjoy.

Flat Pinto Bean Pancake Burgers were so tasty. They were slightly time consuming but most of the ingredients could be made the day before and stored in the fridge. All of the ingredients are freezable so once the burgers have been made they could be frozen and defrosted when necessary. These burger were easy to cook and they tasted amazing. They also made delicious leftovers the next day too. However you decide to eat these burgers, as always, please enjoy. Thank you xxx