Red Lentil Vegan Pancakes

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Red Lentils, soaked	185 gr	1 cup
Rinse the dry Lentils (1 cup) thoroughly under cold water.Place them in a bowl and cover with water. Allow them to soak overnight, or for at least 4 hours. After soaking, drain and rinse the lentils.
Plant-Based Milk	120 ml	1/2 cup
You can use coconut milk, almond milk or just water.
Coconut Sugar	12 gr	1 tablespoon
You can use sweetener of your choice honey, raisins soaked (1/2 cup), dates soaked (6), maple syrup.
Coconut Oil, optional	6 ml	1 teaspoon
Baking Soda	3 gr	1/2 teaspoon
Lemon Juice / Apple Cider Vinegar	15 ml	1 tablespoon
Salt	3 gr	1/2 teaspoon
Allspice	6 gr	1 teaspoon
Substitute for allspice: ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ ground cloves, ¼ tsp ground ginger. Or you can use just Cinnamon 1 tsp.
Banana	1	1
I recommend using well riped but not too much-ripened bananas.

Equipment:

Blender

Steps:

Step 1

Soak Lentils (1 cup) for 4 hours or overnight.

Step 2

Drain and rinse once more the soaked lentils.

Step 3

In a blender, combine the soaked Lentils, Coconut Milk (½ cup), Coconut Sugar (1 tbsp), Coconut Oil (1 tsp), Lemon Juice (1 tbsp), Baking Soda ( ½ tsp ), Salt (½ tsp) and Allspice (1 tsp). Blend into a smooth batter. Leave to stand for 10 minutes.

Step 4

Add sliced banana to the batter just before cooking and fold in gently.

Step 5

Pour about 1/4 cup of batter onto the heated skillet for each pancake, spreading it slightly with the back of a spoon to form a round shape. Cook for 3 minutes, or until bubbles form on the surface of the pancake and the edges look set.

Step 6

Slowly flip the pancake using a large spatula and cook for another 2 minutes on the other side, until golden brown and cooked through. Cook them using low to medium heat!

Step 7

This recipe yeilds 4-5 pancakes. Serve the pancakes warm and enjoy a nutritious and satisfying breakfast!