3 cups cooked*, drained small white beans or two 16-oz. Cans, drained
¼ (to ½) cup non-fat milk or water
2 egg whites, beaten
1/3 cup flour
1/3 cup chopped onion
2 tablespoons oil
1 tablespoon chopped parsley
1 teaspoon salt
¼ teaspoon crushed caraway seed, if desired
Dash pepper

Mash beans with milk or water in mixer or food processor.  (Mixture will be smoother if food processor is used.)  Add egg whites, flour, onion, oil, parsley, salt, caraway seed and pepper, mixing to blend.  For each pancake, drop 1/4 to 1/3 cup bean mixture on large non-stick frying pan or griddle and cook until golden brown on both sides.

*For best results, soak and cook beans by preferred method located on this site.