Lentil Pancake Loaf

So as you can see, I still had some lentils left over from that Trader Joes package. 

"I wonder if you can use lentils in bread," I thought.

The answer...is yes. Specifically, in pancake bread!  (Link)

mmmmh!

This recipe creates a healthy sliceable bread with the texture and flavor of a pancake!

Ingredients:

oats (to make oat flour), whole wheat flour, lentils, vanilla, maple syrup, baking powder, almond milk, olive oil, apple cider vinegar

This "pancake" is filled with protein and healthy grains. Yes please!

Changes:

-The recipe calls for buckwheat flour (to make the recipe gluten free) but I used whole wheat flour instead. 

-I only used 1.5 T maple syrup instead of 2 and next time will only use 1. Keep it at 2 if you want that sweetness. I'd rather top it with something sweet instead.

I cut it into 6 thick slices. You can have one slice for breakfast with almond butter and apricot jam or half a slice for an evening snack. 

Check out how fluffy this looks!

Summary:

I will admit that it isn't mind-blowing eaten plain. It is very simple...but so are pancakes! It's all about the toppings. As soon as I spooned some blackberry jam on top, it was incredible. It is a fluffy and nutritious vehicle for any delicious topping you can imagine. 

I'd suggest peanut or almond butter, berry jam, apricot jam, vanilla yogurt even, pumpkin butter, apple butter. Endless possibilities. Enjoy!

Aww yeah