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Lentil Batter

Updated: Jun 1

Here's a fun easy recipe for a batter that has the flexibility to be a pancake, a wrap or a waffle....depending on your mood and needs. It's something I created for my little grandson who loves to eat waffles. Since I try to stay away from gluten, and I'm always looking for ways to boost my fiber and protein intake, this recipe makes for the perfect all around batter.

1/2 cup pink lentils

1 cup almond milk or your favorite plant based mylk

(You may choose to add a date if you want to make waffles and would like something sweeter)

Soak these overnight.

In the morning add 1 T ground flax and 1/2 tsp cinnamon. Let sit for 10 minutes.

(Add a pinch of baking powder if you are making pancakes or waffles and a banana or ground apples with the peel of course!- you guessed it- I like to use our muun chi Cocofir to make them fluffier. Add 1/2 c to make a nice thick batter)

Blend these ingredients in your favorite blender til smooth. If you want to make a thin wrap, you may choose to add more mylk to the mix.

Warm your pan to med high (test for the right temp by dropping little drops of water. The water drops should dance:). If making pancakes, pour the batter onto the pan for a couple of minutes, then flip when the batter begins to bubble. If making a wrap, you will want to spread the batter thin using your spatula, flip when the edges look like they are lifting from the pan. Finish the other side when easily removed after a couple more minutes.

These wraps may be kept warm wrapped in a cotton or linen towel in a warm saucepan or pot with a lid.

Serve with a savory scramble wrapped inside, or as a stack of pancakes or waffles. Enjoy!

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