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.
Serves 6


  • 3 large eggs
  • 1 Tbsp . coconut water
  • 2 Tbsp. honey
  • 1/2 tsp. cinnamon
  • 1 1/2 cups almond flour
  • 1/4 tsp. baking soda
  • Pinch of sea salt
  • 1/2 cup cooked, mashed adzuki beans
  • Coconut oil spray, for cooking


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.


Next Story