Lentils and WHAT? Yes, bananas. In pancakes? We know, it doesn’t sound like a tasty pairing of ingredients but the kids loved them and kids really are the harshest, most pedantic critics.

Even after the great reveal that they were eating lentils, they didn’t care and continued to hoover them up (too focused on the yoghurt and maple syrup topping, perhaps).

These pancakes are an easy way to get lentils into kids who would usually refuse to eat them when they’re visible. It’s also a ticket out of that fruit – cereal – toast – repeat routine, and they have the added benefit that leftovers work well in the lunchbox.

This recipe makes about 15-16 pancakes, enough for four hungry kids.

Ingredients

  • 400g tinned lentils
  • 2-3 black bananas
  • 3 eggs
  • 300ml milk
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 3/4 cup quick oats
  • 1 cup wholemeal flour
  • Pinch of salt
  • 1-2 tbsp olive oil
  • Yoghurt, berries and maple syrup to serve


Method

Drain the lentils and rinse, then whiz in the food processor with milk, banana, oats and eggs until reasonably smooth (so the kids don’t know there are lentils in the recipe!). Mix in the cinnamon, baking powder and flour and fry pancakes in batches (we use a 1/4 cup to measure out each one). Keep cooked pancakes in a warm oven until all pancakes are cooked and ready to serve.

For another sneaky way to get lentils into a meal, try our lentil bolognese.

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Category

Breakfast, Snacks, Lunchbox, Sweet, Vegetarian, Rice, Grains & Pulses, 15 minute meals, Brunch

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