Banana Oatmeal Pancakes with Lentils
Make these yummy pancakes for breakfast! Bananas are rich in potassium while lentils are rich in folate to support your child's overall growth! Source: The Big Book of Lentils Cookbook Canadian Lentils
Make these yummy pancakes for breakfast! Bananas are rich in potassium while lentils are rich in folate to support your child's overall growth! Source: The Big Book of Lentils Cookbook Canadian Lentils
Medium to prepare
undefined min prep
adjustable below
per serving
Egg, Milk, WheatIntroduce one at a time.
Wash hands with soap and water.
In a small saucepan of boiling water, cook the lentils for 15-20 minutes, until soft. Drain well and set aside.
In a large bowl, stir together the oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt. In a smaller bowl, whisk together the yogurt, milk, oil, eggs, and vanilla. Add to the dry ingredients along with the banana and lentils, and stir until just combined.
Set a heavy skillet over medium-high heat, add a drizzle of oil and wipe it around with a paper towel to coat the bottom of the pan.
Cook about 1/2 a cup of batter at a time, spreading it out with the back of a spoon if needed (it will be thick). Cook for a couple of minutes, until bubbles begin to break through the surface and the bottom is golden. Keep the heat to medium, as these will take longer to cook through that most pancakes, and you do not want to burn the bottoms.
Flip with a thin spatula and cook until they are golden on the other side, and springy to the touch. Keep the pancakes warm on a rack set on a baking sheet in a 250 °F oven while you finish cooking the rest.
Serve drizzled with maple syrup (optional).
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 5 servings per recipe
Amount per serving
Calories
101
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.