Sweet lupin beans and their usage as food have troubled me for some time now. In particular, I found (now almost 1.5 years ago) a recipe by “Krümeltiger” for lupin pancakes that kinda gave me an inspiration how to use sweet luipin flour in daily cuisine. Here, you can find my interpretation of the recipe. As I kept on experimenting with this unusual ingredient, I developed a mint-red bell pepper pancake recipe myself which till today remains my favourite recipe for this bean (even when compared to commercial ready-made products – I am proud to announce, it excels).
Why all the hazzle? Well, lupines are nutrition-wise very valuable; they are rich in all essential amino acids and tons of other good things. Moreover, they are an agriculturally important alternative to soy beans: they can be cultivated in areas soy beans do not grow; so far, their agricultural production reains more environmentally favourable than soy beans.
Wild lupin beans are toxic to humans. In traditional cuisines, they ae prepared in a laborious way to get rid of the toxins, and are often served as a slow-food tapa. Some years ago cultivated sweet luipins were introduced that lack those toxins. Unfortunaly, their growth therefore requires more pesticides than wild luipin beans would need.
Nowadays, sweet lupin flour can be found in many baked goods, as it adds flufiness to a dough. However, in home cooking it remains still a rare ingredient. Judging from own experience, this is definetely owed to the taste of sweet luipins, i.e. how the taste change. You cannot soak them (or even the flour) in water to long cause than they turn more bitter… Eventhough the ‘sweet’ version are supposed to be free of toxic bitter substances… So, when you prepare the beans or bean flour you need to inactivate the bean first by some kind of heat treatment. Thus, pancakes are actually a very good way of using sweet luipin flour, as you just heat treat this ingredient…
Indeed, the outcome can be very delicious! The mint-red bell pepper pancakes were filling meanwhile being a lot lighter to wheat flour-based pancakes – a bit comparable to fallafel. Since, this was a success, I modified the basic recipe a bit more. Indeed, when making a plane pancake with three different kinds of pulses, the outcome is very yummy. Like falafel, it is a perfect side for all kinds of dishes. I personally had it with spinach.
So here is the ingredients list:
60g sweet lupin flour
60g wheat flour
30g soft small white beans
(e.g. from a can – just use the dry weight)
30g red lentils flour
(ask in your local supermarket whether they can turn you the lentils into flour)
2 soup spoons carob seed flour
1 soup spoon salt
So, basically just mix all the ingredients. For creating a dough, add water till it reaches a consistency you are comftable with. Heat rap seed oil in a plant and fry the pancakes by the same method as described here. Voilá!
If you like, of course, you can already add spinach into the dough. The pancakes go very well with spicy stuff and with all kinds of Middle-Eastern dishes. So, enjoy!