I love trying new ingredients purely for the sake of experimentation and education. So when I saw a package of lentil flour from Joseph’s Grainery, a local favorite, I had to buy it.
Lentils are a pulse and an excellent source of protein, fiber, vitamins, and minerals. A single tablespoon of lentils has a whopping 4 grams of fiber and 3 grams of protein. You can even sprout lentils (delicious on salads) to magnify their nutrition.
Lentil flour is simply ground lentils. If you have a food processor or high-speed blender you are all set to grind your own.
Because they are a pulse they make an excellent option for gluten-free baking and cooking. While I’m not gluten-free I am sensitive to the fact that many find their digestive issues eased switching to a diet low in gluten or gluten-free. This is a recipe all of us are sure to enjoy.
Lentil flour much like coconut flour is very dense so it’s recommended to dilute it with other favorite flours. In today’s pancakes I used oat flour, because it’s an easy one to whip up and I always have oats on hand. If you happen to try these using a different flour, please let us know in the comments how it worked out. 😇
How do they taste?
They have a wonderful light crumb for how dense lentils are and a subtle nutty lentil flavor. They were amazing with fresh strawberries and a little maple syrup.
This single-serving recipe is PACKED with good stuff.
💝 8 g fiber • 17 g plant-protein • 33% iron • only 300 calories
Lentil Oat Silver Dollar Pancakes [vegan + gf]
- Calories per serving: 300
- Fat per serving: 4g
additional nutritional information // total carbohydrates: 51g • fiber: 8g • sugar: 7g • protein: 17g • vitamin a: 6% • vitamin c: 5% • calcium: 45% • iron: 33% • zinc: 18% • selenium: 17% • potassium: 15% • manganese: 84% • magnesium: 22% • folate: 53% • pyridoxine/b6: 14% • thiamine/b1: 24%
Ingredients
- 1/4 cup lentil flour (43g)
- 1/4 cup oat flour (28g)
- 1 teaspoon coconut sugar (4g)
- 1/2 teaspoon baking powder (3g)
- dash of sea salt
- 1/2 cup almond milk +1-2 tablespoons if needed
- 1 teaspoon apple cider vinegar
Instructions
- Whisk all ingredients in a medium mixing bowl until wet and dry are well combined. Don't over mix.
- Preheat a non-stick skillet on medium heat and pour batter using about an 1/8 cup of batter at a time. A 3-tablespoon scoop works amazing!
- Cook 2-3 minutes a side. Serve with vegan margarine, fresh fruit, and syrup.
Want to eat these with a homemade fruit syrup? Try our 2-ingredient blueberry or strawberry syrups!
I would love to see your food pics! If you give this meal inspiration a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx