If you've ever had red bean ice cream at a Japanese restaurant, you've eaten adzuki beans. They are russet-colored, with a strong, nutty, sweet flavor.
Whisk together eggs, coconut water and honey in a large bowl.
Add almond flour, cinnamon, baking soda and sea salt and mix until thoroughly combined. Stir in mashed adzuki beans.
Heat a skillet over medium low heat. Spray with coconut oil.
Using a tablespoon or a medium-size ice cream scoop, drop pancakes onto skillet.
Once a crisp edge has formed, use a spatula to flip pancakes and continue cooking on the other side, about 2 minutes.
Repeat with the rest of the batter and serve immediately.
Published on February 14, 2012