Lentil Pancakes

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Recipe by Rosie Mansfield for Good Chef Bad Chef



INGREDIENTS

  • ½ cup red split lentils
  • ¾ cup water
  • 1 cup oats
  • 2 bananas, chopped
  • 2 tbsp flax seeds
  • 1 tbsp apple cider vinegar
  • Pinch cinnamon
  • Pinch salt
  • 1 tbsp coconut oil
Serve with: 

METHOD

1. Place the lentils in a bowl with ¾ cup of hot water and let soak overnight.
2. Add lentils and water to a blender. Add the oats, flax seeds, vinegar, cinnamon and salt to blender and blitz for about 2 minutes or until all combined. Add a little extra water if the batter is too thick.
3. In a non-stick frying pan over medium-high melt the coconut oil pour in about ⅓ of a cup of batter. Cook for about 2 minutes until it starts to bubble and go golden, then flip and cook the other side for a further 2 minutes.
4. Serve with toppings of choice.
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