I was looking for a high protein breakfast that didn’t rely on eggs or dairy, and these pancakes with farine de niébé (bean flour) were a hit! The recipe came out way lighter and fluffier than I expected and tastes almost like cornbread. Definitely a keeper. We mixed maple syrup + coconut oil for the topping – less sugar, plus some healthy fats.

The bean flour is available from several local brands in supermarkets (like Label Afrik at Casino Almadies), but may be near the rice and couscous instead of near wheat flour. Niébé (beans) are similar to blackeyed peas and the finely ground flour seems to work well in any recipe that calls for chickpea flour.

1 cup farine de niébé
1-2 tbsps sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk warmed with 1 tsp vinegar OR lait caillé nature
1/4 cup oil
1 egg
1 tsp vanilla

In a large bowl, mix together the bean flour, baking powder, baking soda, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and oil; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.