★Ingredients
1/2 cup water (more as needed)
2 tbsp olive oil or coconut oil (optional)
1 cup dried lentils (red or green)
1 tbsp apple cider vinegar (for fluffier bread)
1/2 tsp baking soda
1/2 tsp salt (or to taste)
1 tsp herbs and spices (optional, e.g., thyme, rosemary, cumin)
1 tbsp chia seeds or flaxseeds (optional, for added fiber)
Spinach, Enoki Mushroom, and Carrot Egg Pancakes
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★Instructions
- Soak the Lentils:
Rinse the lentils and soak them in water for 3-4 hours or overnight. This softens them and makes them easier to blend.
- Preheat Oven:
Preheat your oven to 350°F (175°C).
- Blend Lentils:
Drain the soaked lentils and add them to a blender or food processor.
Add 1/2 cup of water, olive oil, and apple cider vinegar (if using) and blend until smooth. If the mixture is too thick, add small amounts of water until it becomes a thick batter consistency.
- Add Baking Soda & Salt:
Add baking soda, salt, and any herbs or spices you like to the lentil batter. Blend again until everything is well incorporated.
- Add Seeds (Optional):
Mix in chia seeds or flaxseeds by hand for added texture and nutrition.
- Prepare Baking Pan:
Grease a small loaf pan or line it with parchment paper.
- Bake:
Pour the batter into the loaf pan and smooth the top.
Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Tips:
You can store the bread in the fridge for up to a week or freeze it for longer storage.
Serve with avocado, hummus, or use it for sandwiches!
Enjoy!