My husband Howard will always have poached eggs on toast for his Saturday morning breakfasts. As I’m gluten intolerant I can no longer enjoy this breakfast with him. I know I could eat gluten free bread but I’m really not a fan. Instead I now have homemade savoury pancakes or breads that I bake myself with quinoa flour.
Normally I make myself bread or pancakes at the weekend and store them in the freezer. I had completely run out of both these items. So I opened my pantry. My eyes were roaming around when I spotted the red lentils. I decided to give the lentils a try in my pancake mix. The results were delicious and I really enjoyed eating them with poached eggs for breakfast.
Do you eat bread for breakfast and would you consider switching? Let me know in the comments below and please don’t forget to like and follow me.
Makes 14 – 16 small pancakes
- Nutribullet or blender
- Measuring jug
- Mixing bowl
- Whisk or fork
- Frying pan
- Ice cream scoop or ladle
- Gluten free oats x 100g
- Red lentils x 100g
- Baking powder x 1 tsp
- Ground flax seed x 50g
- Salt x 1/4 tsp
- Milk x 400ml
- Tahini x 2 tbsps
- Put the oats into the nutribullet and red lentils into the blender until a flour forms.
- Meanwhile, mix the oat and lentil flour, baking powder, ground flax seed and salt in the mixing bowl.
- Add the milk and tahnini to the blender.
- Blend these ingredients together.
- Pour this mixture into the flour mix and whisk them together.
- Store this pancake mix in the fridge overnight.
- In the morning the mixture will be very stiff so add extra milk.
- Now add a small amount and stir in.
- Keep adding milk until the mixture becomes runny like a pancake mix.
- Put the frying pan on the hob on a high heat.
- Put a small amount of oil to the pan and use a plastic brush to cover the base.
- Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
- Now wait until the pancake starts to cook around the outside.
- Give it a good minute or two before flipping over.
- Hopefully they should be a nice golden brown colour.
- Wait for the other side to cook.
- Once they are cooked, serve with poached eggs, sliced avocado and fried spinach or kale.
- Then enjoy.
Poached Eggs on Oat and Red Lentil Pancakes were a great way to soak up the runny yolk from the egg. They were a delicious part of my breakfast. All the ingredients are freezable so you can make a big batch and freeze them. They taste really good with jam on too. However you decide to eat these pancakes, as always, please enjoy.