Whole Wheat Pancakes with Fava Bean Fritters

The moment I see a new vegetable at farmer’s market I become intrigued to learn more about it and experiment with it in my kitchen! Couple of weeks ago I noticed Fava Beans at nearly every stall, it looked like giant funky sweet peas with super thick skin. The inside of the pods had this smooth velvet-like white lining where the beans rested. I’ve heard that you have to peel these beans twice – once out of the pod and then taking the light green skin off the bean. However, I chose to skip the second step because you completely cook the beans in my fritters recipe. You can serve these Fava Beans fritters as a side dish with any meal of the day. I served them for brunch with fruits and the same pancakes recipe as my last one but instead I used whole-wheat flour. There was no change in flavor or texture they turned out equally fluffy! The only thing I’d warn about is that the pancakes tend to become stiff, as they get cold. So enjoy them while they are hot! Here’s the recipe for the fritters and pancakes;

Serves: 2-3


For the Fava Bean Fritters

1 Medium Boiled Potato
1 Cup Fava Beans
1 Cup Onion, finely diced
½ Cup Rolled Oats
1 t Turmeric Powder
1 t Coriander Powder
1 t Cumin Seeds
1 t Paprika
1 t Salt + more as per taste
1 Egg, lightly whisked
Coconut Oil for frying

 Fava mixture and final done


For the Whole Wheat Pancakes

1-½ Cup Milk
¼ Cup White Vinegar
2 Cups Whole-Wheat Flour
¼ Cup White Sugar
2 t Baking Soda Powder
1 t Baking Soda
1 t Salt
2 Eggs
¼ Cup Butter (melted)
1 t Vanilla Extract
Coconut Oil Cooking Spray or as per your preference


For the Fava Beans Fritters

  1. Boil the potato first and then in the same pot boil the beans until they begin to float on surface. You should be able to mash them with a little force. Place the beans in a colander and run cold water over them.
  2. Grab a medium bowl and add rest of the ingredients except the egg along with the potato and fava beans. Mash and combine everything together by hand or a fork. Taste and adjust seasonings and then incorporate the lightly whisked egg.
  3. Make small patties and place them on a parchment-lined tray. Place it in the freezer for few minutes while you heat up a pan with coconut oil for shallow frying.
  4. Place fried fritters on a paper-towel lined tray. Serve with a dollop of plain Greek yogurt or with your favorite hot sauce!

For the Whole-Wheat Pancakes 

  1. Sour the milk – Pour vinegar into the milk and leave it aside for 5-10mins.
  2. Sift flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Go back to step 1 and add eggs and melted butter and whisk thoroughly.
  4. Now, place wet ingredients into dry and whisk until smooth.
  5. The trick to cook perfect pancakes is low and slow, start with medium heat and then lower it. Ideally a non-stick pan or griddle will work best.
  6. Also, use a cooking spray because it covers the pan evenly and you use less oil.
  7. You can use a ladle or ¼ cup to pour the batter onto the pan. Don’t rush to flip until you see bubbles appearing on the surface first.


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