- 1/2 cup (125 mL) dry red lentils
- 2/3 cup (185 mL) all purpose flour
- 2/3 cup (185 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/8 tsp (.5 mL) cinnamon
- 2 eggs
- 2 cups (500 mL) buttermilk, or 1 cup (250 mL) each milk and plain yogurt
- 2 Tbsp (30 mL) canola oil
- Additional canola oil for cooking
- Maple syrup, butter and fresh fruit for serving if desired
Boost your fibre and protein in the most important meal of the day by adding red lentils to your breakfast pancakes.
In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Drain and let cool. In a large bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Add the eggs, buttermilk, oil and cooled lentils and stir until just combined (the batter will be a little lumpy).
Preheat a skillet over medium heat, and thinly coat with oil using a paper towel or a pastry brush. Spoon the batter into the pan, and turn the heat down just slightly. Cook until the edges of the uncooked side start to appear dryer, and the underside of the pancake is turning golden. Flip and cook the other side for a minute or two.
Add a little more oil to the pan before each new batch, and keep the cooked pancakes warm by placing them directly on the rack in a warm oven.
Serve topped with butter and maple syrup, and berries or fresh chopped fruit alongside.