This recipe was created as part of the #LetsLentil campaign, sponsored by Canadian Lentils. As always, all opinions are my own. Thanks for supporting the brands that support Salted Plains!
Our summer break as we know it comes to an end today. Though it’s always bittersweet, we’re grateful that we both work on an academic schedule. To have the summer months off together is truly a gift, and one that neither of us take for granted.
When you go from eating one meal together during the week to eating three, you quickly realize the differences. My breakfast and lunches are consistent, routine—even mundane, one might say. My husband’s are the opposite. So I’m pleased to say that we’ve spent the summer increasing our awareness and making conscious, deliberate choices in upping the nutritional value of each meal of the day. One of our favorites this summer? These red lentil pancakes.
I know what some of you may be thinking—lentils don’t sound quite like a breakfast food. But similar to the other gluten-free pantry staples we keep in stock around here (quinoa, brown rice) lentils are quite versatile. Packed with protein, fiber, and minerals, they cook up quickly and easily.
These red lentil pancakes are also a cinch to make. Using dried red split lentils, they are cooked in the time it takes you to mix your dry and wet ingredients, then thrown into the food processor for a quick puree. The lentil puree is added to the pancake batter and voila! You’re set for griddle time.
One thing I’ve been doing to make things easier for future pancake breakfasts is cooking up a batch of red lentils, pureeing, portioning, and storing them in the freezer. That way I can just thaw and add when needed.
We’ve been enjoying these pancakes most recently with maple syrup and summer’s fresh peaches, but they’d pair well with whatever fruit is in season.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- ¼ cup dried red split lentils
- 2 cups (240 grams) gluten-free oat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsweetened almond milk (or non-dairy milk of choice)
- 2 eggs, room temperature
- 4 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- Optional toppings:
- Sliced peaches, nectarines, or apricots
- Maple syrup
- Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
- In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add almond milk, eggs, coconut oil, vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
- Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
- Top pancakes with fruit and maple syrup if desired.