Oatmeal Bean Pancakes

15  ounces		Great Northern or Cannelini beans, drained and rinsed
1  cup		C. rolled oats
1  scoop		vanilla whey protein powder
3/4  cup		C. almond milk
2		eggs
2  tablespoons		T. melted coconut oil
3  tablespoons		T. sugarless maple syrup
1  teaspoon		t. vanilla
1  tablespoon		T. baking powder
1/2  teaspoon		t. nutmeg or favorite sweet spice
1/4  teaspoon		t. salt

Tip: For nutritional information on all the ingredients in Oatmeal Bean Pancakes just click on each ingredient name. Then adjust the serving size for any Oatmeal Bean Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Blend everything in food processor. Pour into bowl and let stand 10 minutes to thicken.

Preheat griddle. Spray with coconut oil spray. Drop the batter into pancakes by the quarter cup.

Cook over medium heat (not low) until dry around the edges (and middle, for the most part) and brown on the bottom, about 3 minutes. Flip and cook until brown on other side, about 2 minutes. These take some time, so set the timer and do something else!

Serve with sugarless or regular maple syrup.