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.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 192kcal

Author Tessa

Ingredients

¼ cup dried red split lentils
2 cups 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 large 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

US Customary - Metric

Instructions

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.

Notes

To freeze: Prepare the pancake batter ahead of time and freeze in a freezer-safe airtight container. Allow the frozen batter to thaw in the refrigerator before use.

Nutrition