Lentil Pancake Loaf
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Recipe type: Bread, Breakfast
Prep time: 
Cook time: 
Total time: 
 
This lentil pancake loaf has a slightly nutty flavour and is hearty without being too heavy, fluffy and perfectly sweet. Plus, it gluten and dairy free. Healthy pancakes for breakfast, without the hassle.
Ingredients
  • 1⅓ cups rolled oats, ground into oat flour
  • ⅓ cup buckwheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup cooked lentils
  • 1 T vanilla
  • 2 T maple syrup
  • 1 egg
  • 1 cup almond milk
  • 2 tsp ACV
  • 1 tsp olive oil (coconut oil should work as well)
Instructions
  1. Preheat oven to 350F, grease a loaf pan with coconut oil and set aside
  2. Combine apple cider vinegar and dairy free milk in a cup or the bottom of a blender and set aside
  3. Whisk together dry ingredients (oat flour, buckwheat flour, baking powder and salt)
  4. Add lentils, vanilla, maple syrup, egg and olive oil to the milk mixture and blend until smooth
  5. Pour wet ingredients into dry ingredients and mix until just incorporated
  6. Pour batter into prepared bread pan and bake for 45-50 minutes or until a knife inserted into the centre comes out clean
  7. Allow to cool for 5 minutes before removing from pan and slicing
Recipe by Diary of an ExSloth at http://www.exsloth.com/lentil-pancake-loaf/