December | 2018 | Mostly Beans

Easy Pancakes for 2-3

Simple and classic for a reason

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Basics, Simple

Servings: servings

Calories: 262kcal

Ingredients

1 cup flour
1 tsp sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 cup milk
1 tbsp butter melted, plus more for griddle

Instructions

In a small bowl (or large prep glass) mix together the 1 cup flour, 1 tsp sugar, 1 tsp baking powder, and ¼ tsp salt.
1 cup flour, 1 tsp sugar, 1 tsp baking powder, ¼ tsp salt
In a small bowl, whisk together the 1 egg, 1 cup milk, and 1 tbsp melted butter (which hopefully has cooled some, as to not cook the milk or egg). Once wet ingredients are combined, pre-heat the griddle on medium-high. Add some butter to the griddle and move it around.
1 egg, 1 cup milk, 1 tbsp butter
When ready, add the dry ingredients to the wet, and mix until combined, but no more. Add in whatever size you like to the warmed griddle, bringing it down in temperature as the first ones hit the griddle, to medium, or just above that.
Flip when there is solid (not insignificant) bubbling on the surface. Move around depending on how even your surface heat is, of course. And serve as immediately as possible.

Notes

Serves 3

Nutrition

This delicious and relatively easy recipe is a great way to get tasty, from-scratch, vegan baked beans. Easily customizable with the strength and type of mustard(s) you use.

Print Recipe

Baked Beans

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Dry Beans, Grilling

Servings: servings

Calories: 199kcal

Ingredients

½ lb beans Alubia Blanca, Whipple, Cranberry, Yellow Eye
1 tbsp neutral oil
1 small yellow onion diced
2 cloves garlic minced
2 bay leaves
1.5 tsp paprika
1 tsp dry mustard
½ tsp salt
2 cups vegetable broth

Finishing

¼ cup tomato powder or paste
¼ cup brown sugar
2 tbsp mustard

Instructions

Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
½ lb beans
Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard

Notes

Serves 4 as a side

Nutrition

Nutrition Facts

Baked Beans

Amount Per Serving

Calories 199 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1858mg81%

Potassium 455mg13%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 17g19%

Protein 6g12%

Vitamin A 567IU11%

Vitamin C 8mg10%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.