These turned out to be blueberry pancakes. Aren’t they lovely? I didn’t take a picture until the pancake was halfway gone because it was that good. I know you’re thinking lentils should be a savory item, served in soup. But if you forget about that, lentils make gorgeous pancakes, crepes and waffles (still working on that muffin recipe). You don’t even notice a different flavor or texture to the pancake. Try it yourself, you’ll love it 🙂
Lentil & Rice Pancakes
*Start this the night before: rinse and soak 1/2 c. rice and 1/2 c. lentils overnight.
Wake up, drain your rice & lentils and place in your blender. Add:
1/4 c. milk/soymilk
Starting on low, and moving towards high/puree, blend your grains. It doesn’t work well at first, but be persistent, and you’ll get them mostly mashed up. It’ll still be a bit gritty at this point. Add:
2 TB milk
Blend again at high until smooth, at least 2 minutes. (If you decide to skip all this adding liquids slowly business you’ll most likely end up with gritty pancakes. Rice is hard, and it takes a bit to grind it up – you’ll also need a good blender. My small Phillips blender would never do this, I had to break out the old beast in the back of the cupboard)
Once smooth add:
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1 TB oil
1 TB honey
Blend until smooth. Once you add the leavening agents, the batter will thicken up again, but it should still blend smooth. Hopefully you’ve heated up your pan/griddle by now, to about medium heat or medium low. Pour the batter onto your pan, making a circle about 3 inches in diameter. Place blueberries on top if you desire. Flip the pancake over slowly, it tends to splatter if you flip it too fast. Makes 6 medium sized pancakes.
You can also sprout these grains if you have the time. I find that I forget to plan ahead, and it’s all I can do to soak the grains overnight. Do Not try to make this without first soaking the grains, or only soaking them 2 hours. Gritty pancakes is what you’ll get.