Lentil Pancakes With Berries Recipes

BLENDED BERRY PANCAKES

Blended Berry Pancakes image

This is a great way to sneak in some extra fruit into your breakfast -- whether it be for yourself or for the kids! The strawberries add beautiful color to the pancakes and an extra sweetness. Also great if half a banana is added to the mix. And the topping options are endless! Serve alongside maple syrup, butter, fresh strawberries, blueberries, banana, etc., and enjoy! Brown sugar can be sprinkled on top of the completed pancakes to add a crunchy texture.

Provided by smerki

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup pancake mix
¾ cup water
10 whole frozen strawberries
½ cup frozen blueberries
1 teaspoon brown sugar, or to taste

Steps:

Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 31.5 g, Fat 0.8 g, Fiber 1.1 g, Protein 3.1 g, Sodium 486 mg, Sugar 4 g

LENTIL PANCAKES WITH BERRIES

Lentil Pancakes With Berries image

These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or toor dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving

Provided by Gus Boetzkes

Categories Breakfast

Time 20m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 cup dried split yellow lentils, soaked overnight (pigeon peas or toor dal)
1/2 teaspoon sea salt
2/3 cup water (added gradually as needed)
2 teaspoons baking powder (added just before cooking)
1 tablespoon unprocessed oil, e.g., olive, avocado, coconut, etc
2 cups berries, e.g., blueberries, cranberries, raspberries, blackberries, etc

Steps:

Soak the dried lentils overnight and rinse.
Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
Add the oil to a preheated fry pan or skillet.
Blend in the baking powder just before pouring the batter into the fry pan.
Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
Measure two cups of fresh or frozen berries.
Slice strawberries if using and heat frozen berries.
Top each serving of pancakes with berries and enjoy!
If your pancakes turn out with raw centres, cook them lower and slower.
If cooking in batches keep cooked pancakes covered and warm in the oven.

WHOLESOME SOY BERRY PANCAKES

Wholesome Soy Berry Pancakes image

Made from 100% whole-grains, soymilk and fresh berries, these light-as-air pancakes are packed with essential nutrients. And they are lactose-free!

Provided by United Soybean Board

Categories Trusted Brands: Recipes and Tips United Soybean Board

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups white whole-wheat flour
½ cup oatmeal, quick cooking
2 tablespoons baking powder
1 ½ cups vanilla or plain soymilk
4 eggs
2 tablespoons brown sugar, packed
2 tablespoons soybean oil (often labeled "vegetable oil")
4 cups fresh blueberries, divided

Steps:

Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries.
Heat large skillet over medium heat; brush lightly with soybean oil. Pour 1/4 cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 7.6 g, Fiber 5.5 g, Protein 8.8 g, SaturatedFat 1.5 g, Sodium 425.9 mg, Sugar 12.6 g

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