Hey Friends! How’s it goin?
Happy Family Day to all my Canadian friends 😀
It’s Reading Week this week so I’ve got the week off. I’m pretty excited to do nothing but hang out, sleep and cook for the next week. So, to kick my mini vacay off, I decided to celebrate with this gluten-free, diary-free Lentil Pancake Loaf.
I’ve talked before about the things I’m not comfortable doing in the kitchen and flipping pancakes has always been one. I love pancakes, but making them is a bit of an ordeal for me. I actually had a semi meltdown one day when I was about 15 or 16 due to my inability to master what I thought was a basic kitchen skill.
Over the years, I’ve gotten a little better at flipping pancakes. They no longer end up stuck to the pan or looking like scrambled eggs. Once I actually made an entire stack of pancakes that looked like pancakes – pics or it didn’t happen. Despite marginally improving my pancake flipping skills, the day I made this pumpkin pancake loaf was probably the best day of my life.
At the end of last week, I made a batch of lentils to have as a side dish, and, of course, I underestimated how much a cup of dried lentils would yield. I’m not one to cook beans from scratch because I’m kind of terrified of the possible side effects of eating undercooked beans. Plus, it just takes so much work. But, lentils are so easy and quick to make that I very rarely buy the canned stuff.
Anyway, I digress. I had loads of leftover lentils, so on Saturday when I decided to make a pancake loaf, I just threw a cup of them in to the batter. Okay, so it didn’t happen quite like that. I blended the lentils with the wet ingredients first. Then mixed in the dry ingredients, including new to me buckwheat flour. Before I poured the batter into the pan, I actually made a regular pancake with it. It still looked like crap, but, if you’re totally against pancakes loaves, this batter works just as well with the traditionally shaped stuff.
After eating my way through almost the entire loaf, I’ve decided that I may actually prefer this lentil pancake loaf to the pumpkin one. Blasphemous, I know. #pumpkinspiceforlife
The lentils and buckwheat flour come together to give this lentil pancake loaf a slightly nutty flavour that I love. It’s hearty without being too heavy, fluffy and perfectly sweet. Despite the plethora of syrup in the pictures, I actually ate my first batch sans maple syrup. So good.
These non-traditional pancakes may not look as ‘cool’ as a stack of the normal stuff, but you definitely won’t be disappointed.
- 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)
- Preheat oven to 350F, grease a loaf pan with coconut oil and set aside
- Combine apple cider vinegar and dairy free milk in a cup or the bottom of a blender and set aside
- Whisk together dry ingredients (oat flour, buckwheat flour, baking powder and salt)
- Add lentils, vanilla, maple syrup, egg and olive oil to the milk mixture and blend until smooth
- Pour wet ingredients into dry ingredients and mix until just incorporated
- Pour batter into prepared bread pan and bake for 45-50 minutes or until a knife inserted into the centre comes out clean
- Allow to cool for 5 minutes before removing from pan and slicing
What about you?
Are you a fan of lentils? Do you put it in baked goods? What’s your stance on pancake loaves? Are you a master pancake flipper?
Share in the comments!
Linking up with: Real Food Recipe Roundup, #RecipeOfTheWeek, Meatless Mondays, Lena’s Tasty Tuesdays, Tasty Tuesdays, Tasty Tuesdays, Create & Share, Retro Repin, Gluten-Free Wednesdays, #RecipeFridays, #StrangeButGood, Real Food Friday, Gluten-Free Fridays, Healthy Vegan Fridays, Savoring Saturdays,