Description
Delicious and nutritious Red Lentil Pancakes made with gluten-free oat flour and pureed red split lentils, perfect for a wholesome breakfast or brunch. These pancakes are light, fluffy, and packed with plant-based protein, naturally sweetened with maple syrup and served with fresh seasonal fruit.
Ingredients
Pancake Batter
- 1/4 cup dried red split lentils
- 2 cups 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 large eggs (room temperature)
- 4 tablespoons coconut oil (melted)
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
Toppings
- Sliced peaches, nectarines, or apricots
- Blackberries
- Maple syrup
Instructions
- Prepare the Lentil Puree: Rinse red split lentils thoroughly and place them in a small saucepan. Cover with water, bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes until lentils are soft. Drain and transfer lentils to a food processor. Blend until completely smooth to create a puree.
- Mix Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together almond milk, eggs, melted coconut oil, vanilla extract, and maple syrup until well blended.
- Prepare Pancake Batter: Pour the wet ingredient mixture and the pureed lentils into the bowl with dry ingredients. Whisk everything together until you have a smooth batter with no lumps.
- Cook Pancakes: Heat a large non-stick frying pan over medium heat and lightly spray with cooking oil. Using a 1/4 cup measuring cup, pour batter onto the pan for each pancake. Cook until bubbles form on the surface and the bottom is golden brown, then flip and cook the other side until done. The first pancake may not be perfect, so use it as a test.
- Serve: Stack pancakes and top with fresh sliced peaches, nectarines, or apricots, blackberries, and drizzle with maple syrup as desired.
Notes
- Make sure to puree the lentils smoothly to avoid any gritty texture in the pancakes.
- The first pancake is often a tester and may cook differently; adjust heat as needed.
- You can substitute non-dairy milk according to preference, such as soy or oat milk.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes on a skillet or in the toaster for best texture.
