Lentil Pancakes with Seasonal Fruit


Lentil Pancakes

  • 1 cups red lentils
  • 2 cups water
  • pinch salt (optional)

Seasonal Fruit Topping

  • 1 ripe peach
  • 1/4 cup raspberries
  • 1/4 cup blueberries 


  1. Place Lentil Pancake ingredients in large bowl and leave on counter for 8 hours or overnight.
  2. Drain and rinse lentils
  3. Blend lentils and 1 cup water in high-speed blender until smooth.
  4. Heat griddle and lightly coat with coconut oil.
  5. Laddle approximately 1/4 cup lentil batter onto heated griddle.
  6. Allow to cook approximately 5 minutes or until batter begins to bubble.
  7. Flip and allow to cook another 5 minutes.  Make sure the pancakes cook through - it does take more time than traditional pancakes.
  8. Slice peaches and place on top of the lentil cakes along with the raspberries and blueberries.  You can substitute any fruit or combination of fruits depending on the season and your preferences.
  9. Drizzle with maple syrup.
  10. For a little added protein and crunchy sweetness, top with a sprinkle of our Salted Caramel Nut Clusters or Organic Sprouted Walnuts!