1 cup or half a 19 oz. (540 mL) can white kidney or navy beans, rinsed and drained
2 cups milk
2 large eggs
2 Tbsp. canola, olive or flax oil
1In a large bowl, stir together the flours, baking powder, cinnamon (if you’re using it) and salt. In the bowl of a food processor, pulse the beans with a splash of the milk - enough to help get it going - until smooth. Add the rest of the milk, the eggs and oil and pulse until well blended.
2Add the wet ingredients to the dry ingredients and whisk just until combined; don’t worry about getting all the lumps out.
3When the skillet is hot (you can test it by flicking some drops of water on it – they should bounce) spray it with nonstick spray or drizzle in about a teaspoon of oil and swirl to coat the pan. Ladle the batter onto the skillet, making the pancakes any size you like. If you are using them, place berries or slices of banana directly onto the batter. Turn the heat down a little and cook for 2-4 minutes, until the bottom is golden and bubbles begin to appear on the surface. Use a thin, flat spatula to flip them over and cook for another minute on the other side, until golden.
4Repeat with the remaining batter. If you want everyone to eat at the same time, keep finished pancakes uncovered in a 200ºF oven.