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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).
My Notes:
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Per Serving:
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