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Red Lentil Pancakes

Red lentil pancakes make for an easy, healthy breakfast. Cook up a batch of lentils to puree, portion, and freeze to make morning pancakes even faster.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10
Author Tessa Fisher

Ingredients

  • 1/4 cup dried red split lentils
  • 2 cups 240 grams gluten-free oat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 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
  • Blackberries
  • Maple syrup

Instructions

  1. 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.
  2. 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.
  3. Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a 1/4 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.
  4. Top pancakes with fruit and maple syrup if desired.