savory pancakes with lentils and pumpkin

Seasonal and nourishing for your autumn dinners. They’re made from soaked lentils and baked pumpkin and you get to decide which toppings you’ll add. Here I added lettuce, fried garden beans and roasted almond flakes.

Ingredients, 6 small pancakes

80 g red lentils, raw weight

1 hokkaido pumpkin

15 g gf oats

2 eggs

0,5 tsp salt

Freshly ground pepper

Flavor neutral oil for the pan

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