Autumn pancakes with pumpkin and lentils

Seasonal and nutritious pancakes to brigten up a slow autumnal weekend morning. Made with baked pumpkin, red lentils and oats, they’re a nourishing way to start your day and the recipe is very simple. The only but… is that you need to soak the lentils overnight to remove the lectin content, making the lentils easier to digest. And you’ll need to bake the pumpkin which can also be done ahead. Enjoy!

Ingredients, 6 small pancakes

80 g red lentils, raw weight

1 hokkaido pumpkin

15 g gluten-free oats

1 tsp ground cardamom

Zest from 1 lemon

2 eggs

50 g medjool dates, pitted

Rape seed oil, flavor neutral, for the pan

Directions
Place the lentils in a sieve and rinse them under running water. Transfer them to a bowl and let them soak overnight in plenty of water on your counter. Next day, drain the lentils and transfer them to your blender.

Halve the pumpkin and place it with cut-side down on a baking tray covered with parchment paper. Bake in the oven at 200 degrees Celsius for approx. 40 minutes till flesh is tender. Leave to cool down. Using a spoon, scrape out the seeds. In the same way, scrape out the pumpkin flesh and transfer 150 g to your blender. (Save the rest in your fridge).

Add all the other ingredients and blend until you have a thick pancake batter.

Bake small thick pancakes in oil on your pan at low to medium heat and they’re ready to serve with whatever you prefer.