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Karyn Sunohara, RD and Chef

Gingerbread Lentil Pancakes

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 1/2 cups Whole Wheat Flour/GF all purpose flour
  • 1 tbsp Ground cinnamon
  • 1/2 tsp cloves
  • 1 tsp Ground Ginger
  • 2 tbsp Granulated white sugar
  • Pinch of Salt
  • ½ tsp Baking Soda
  • 1 ½ tsp Baking Powder
  • 1/2 cup of pureed lentils
  • 2 Eggs
  • 2 tbsp Vegetable Oil
  • 1 tsp Vanilla extract
  • 1/4 cup Molasses
  • 1 cup Milk of choice cow’s, almond, soy ​

Method
 

  1. In a bowl sift flour, sugar, cinnamon, cloves, ginger, baking powder, baking soda, and salt.
  2. Whisk in egg, lentil puree, vanilla, and oil until blended well and there are no lumps.
  3. Heat a medium-large pan over medium heat. Lightly grease with oil or cooking spray.
  4. Spoon ¼ cup of batter into warmed pan.
  5. Wait until bubbles start to from on the edges of the batter and then flip.
  6. Serve with desired toppings. - Chopped fruit (bananas, strawberries, apples) - Whipped cream - Maple syrup or powdered sugar