Name: Lentil Pancakes with Chocolate Sauce and Berries
Yield: 4
Ingredients: 1 cup dried red lentils; 1/2 cup rolled oats; 7 medjool or 14 regular dates, pitted; 3 tablespoons ground flaxseed; 3 tablespoons unsweetened, natural cacoa powder; 2 cups fresh or frozen berries or cherries

Serves

Ingredients

1 cup dried red lentils

1/2 cup rolled oats

7 medjool or 14 regular dates, pitted

3 tablespoons ground flaxseed

3 tablespoons unsweetened, natural cacoa powder

2 cups fresh or frozen berries or cherries

Instructions

Advance preparation:
Soak lentils, rolled oats, 1 medjool (or 2 regular) dates and ground flaxseed in 2-1/2 cups water overnight.
Soak remaining 6 medjool (or 12 regular) dates in 3/4 cup water overnight.

To make the pancakes:
Blend lentil mixture in a high-powered blender until smooth, adding up to a 1/2 cup of water to achieve desired thickness.

Heat pan over medium heat and lightly wipe with oil. Pour about 1/4 cup batter for each pancake. Flip after 1-2 minutes.

To make the chocolate sauce:
Blend dates, soaking water, and cocoa (in a smaller high-powered blender if available). Add water for desired consistency.

Divide pancakes among 4 plates, pour chocolate sauce over pancakes, and top with berries (and maybe a teaspoon of unsweetened coconut flakes if desired).

Nutrition Facts

Calories 399, Protein 16 g, Carbohydrates 81 g, Sugars 35 g, Total Fat 4.9 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 7 mg, Fiber 13.6 g, Beta-Carotene 78 ug, Vitamin C 8 mg, Calcium 70 mg, Iron 7.6 mg, Folate 115 ug, Magnesium 102 mg, Potassium 731 mg, Zinc 2.7 mg, Selenium 5.9 ug

Browse Recipes

Lentil Pancakes with Chocolate Sauce and Berries