Banana Oatmeal Pancakes with Lentils

40 min · Serves 10

Based on a recipe from The Big Book of Lentils Cookbook Canadian Lentils, via USDA MyPlate Kitchen

What goes in

• ¼ cupdried red lentils
• 1 cupold fashioned oats
• 1 cupall-purpose flour
• ¼ cupbrown sugar
• 4.9 mlcinnamon
• 9.9 mlbaking powder
• 2½ mlbaking soda
• 1.2 mlsalt
• ¾ cupplain yogurt
• ¾ cupmilk
• ¼ cupcanola oil
• 2large eggs
• 4.9 mlvanilla
• 2over-ripe bananas
• maple syrup (optional)

How to cook it

1. Boil the lentils in a small pot for 15 to 20 minutes until tender, then drain them well.
2. Combine the oats, flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk the yogurt, milk, oil, eggs, and vanilla together in a separate bowl.
4. Fold the wet mixture, mashed bananas, and cooked lentils into the dry ingredients until just combined.
5. Heat a heavy skillet over medium-high heat and lightly grease the surface with a paper towel dipped in oil.
6. Pour 1/2 cup of batter per pancake into the pan, spreading it out if necessary.
7. Cook over medium heat until bubbles appear on top and the bottom is golden brown.
8. Flip the pancakes and cook until the other side is golden and firm to the touch.
9. Keep finished pancakes warm in a 250 °F oven on a rack while cooking the remaining batter.
10. Serve the pancakes with a drizzle of maple syrup if desired.

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