Lentil Banana Chai Pancakes

I have been trying to eat more beans/legumes throughout the day. This pancake is a delicious and easy way to sneak some extra fiber and protein into your anti-bean family members! They are surprisingly fluffy with hints of banana and chai seasoning-you don't taste the lentils at all. Enjoy these pancakes plain or with any of the following batter mix ins: chopped pecans, cranberries, currants, walnuts, or chocolate chips. I can't decide which way I like them best. My daughter likes them plain topped with maple syrup. Besides maple syrup, these lentil pancakes are delish with chai spice sprinkled yogurt, fresh berries, and chopped walnuts as pictured below. These are also good made with buckwheat flour!

Put leftovers in the fridge or freezer and pop them in the toaster for a quick, nutritious breakfast throughout the week.

Note: These do require a little forward thinking as you will need to cook the lentils ahead of time (I cook mine while I'm making dinner and store them in the fridge for a day or two until I'm ready to make pancakes).

Makes 15-17 pancakes

Ingredients

Wet

• 1 cup plant milk

• 1 tsp cider vinegar

• 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)

• 1 tsp vanilla

• 1 cup cooked red or yellow lentils, cooked according to the pkg. (I used Arrowhead Mills--1/2 cup dried lentils made 1 cup cooked)

• 1 medium to large banana

• 3 Medjool dates, pitted

Dry

Note: you can adjust the spices according to your preferences

• 1 1/2 cup oat flour (or buckwheat flour)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1 tsp chai seasoning, I used this one

• 1/4 tsp turmeric

• 1/4 tsp anise seed

• 1/4 tsp nutmeg

Optional Add Ins: chopped pecans, currants, walnuts, dried cranberries, chocolate chips, etc.

Instructions:

1. Cook the lentils according to the package 1-2 days before and store in fridge until ready to make pancakes. I cooked 1/2 cup dry Arrowhead Mills red lentils in 1 cup water (according to the package) and it made 1 cup cooked.

2. Make flax egg and set aside for 5 minutes (to gel).

3. Put vinegar in 1 cup plant milk and set aside.

4. Mix together dry ingredients.

5. Place lentils, dates, banana, vanilla, "soured"milk, and flax egg in a Cuisinart and blend (see photo below).

6. Add wet ingredients to dry and gently fold in.

7. Fold in any optional add ins.

8. Let batter sit for at least 5 minutes before cooking for maximum fluffiness.

9. Use a 1/3 cup measuring cup to scoop out batter and place in hot non-stick skillet (I don't need any oil when I use my nonstick skillet). If you don't have a non-stick skillet, spray with a little oil and then cook.

10. Cook on medium low until browned on both sides. The pancakes should be moist in the middle but not gooey.

Variation:

I have made these pancakes omitting the banana and increasing the lentils to 1 1/2 cups. I enjoyed them, but I think the banana helps to give the pancake flavor as well as mask the lentils. However, I like them both ways and will probably alternate between the two.