Mornings are crazy at our house.  I’m feeding my kids breakfast and cooking/packing lunch.  I love things that I can make in a big batch and freeze for fast breakfasts.  These pancakes are our favorite.  You make the whole thing in the blender!  They are light, fluffy, and super nutritious.

The base for these pancakes is red lentils.  Don’t worry, you will never know!  The lentils and rice are soaked in a bowl of water on the counter overnight to remove the phytic acid and other anti-nutrients on the outside.  You can let them sit for up 3 days.  The longer they sit, the more they will predigest for you, which will make life nice for your precious digestive tract.  I soak more than I need and then keep them in the fridge for other recipes. The batter is pink, but browns up normally as soon as you cook them.

For those on special diets, these are vegetarian, high protein, gluten-free, egg-free, dairy-free, nut-free, corn-free, and low oxalate (if you substitute white rice).

Big Batch Recipe (these freeze great):

Place to soak in plenty of water the night before:
1 1/2 c red lentils
3/4 c brown rice, wheat, etc.

In the morning, blend for one minute in a blender:
The soaked, drained lentils and grain (these will have doubled to about 4 cups total)
1/2 cup Extra Virgin Olive Oil or Unrefined Coconut Oil
1/4 cup raw honey
1/4 cup flax seed
1 1/2 cups filtered water
2 T Homemade Baking Powder
3/4 t Himalayan or Real Salt

Let the mixture sit a few minutes for the flaxseed to thicken it.  Soaked grains aren’t precise, so if it is too thick, add a little water, and if it is too thin, add a little whole grain flour. We also love adding wild blueberries because they are even more nutritious than regular blueberries and small enough to work wonderfully in pancakes.

Cook on a griddle at 350 degrees until golden brown. Top with 100% maple syrup or fruit. (The picture includes fresh pressed coconut cream, but that is a post for another day!) This makes about 32 pancakes.  Enjoy!