RED LENTIL PANCAKES

Serves: 10

INGREDIENTS

• ¼ cup dried red split lentils
• 2 cups (240 grams) gluten-free oat flour (also works w/1C ground oat bran + 1 C wheat flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 eggs, room temperature
• 4 tablespoons coconut oil, melted (also works w/butter)
• 1 teaspoon pure vanilla extract
• 2 tablespoons 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 milk, eggs, coconut oil (butter), 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 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.
4. Top pancakes with fruit and maple syrup if desired.

From: http://saltedplains.com/red-lentil-pancakes-gluten-free-dairy-free/