One of my fondest memories of my father was coming home from Sunday school to the aroma of his sourdough pancakes. I have always enjoyed pancakes of any fashion. My goal with this recipe is to make a simple but highly nutritious version.
Ingredients
For Pancakes
1/4 cup Red Lentils
1/2 cup Rolled Oats
3/4 cup Filtered Water
1/8 tsp Fresh Grated Nutmeg
1/4 tsp Baking Soda (Optional)
On Saturday night prep the lentils by soaking them 1/2 cup of water. I do this right in my bullet blender. In the morning add the remaining ingredients and blend until smooth. I transfer to a 2 cup liquid measuring container from easier pouring. Preheat a non-stick pan to medium heat. The pan is ready when water droplets dance in the pan. Pour in some of the mixture and cook until you see the pancake looks dry around the edges. Flip to finish cooking. Repeat for remaining mixture. This recipe makes five nice size pancakes. Stack finished pancakes and server with fruit topping.
Fruit Topping
3/4 cup Fresh Blueberries
2 cups Frozen Riced Cauliflower
1/2 tsp Cinnamon
1/8 tsp Fresh Grated Nutmeg
In heated pan add ingredients and put on lid to steam heat the mixture. After a few moments remove lid and continue to heat. As the berries strait to release their juices stir to blend and color the cauliflower. When done use to top the pancakes and enjoy.