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Gluten-free recipe: Chocolate lentil pancakes with chocolate syrup

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Healthful and chocolate pancakes don't usually belong in the same sentence, but these chocolate lentil pancakes will bring a smile to your face and little fat to your waist. The Runnin' Srilankan has created chocolate lentil pancakes that are gluten and lactose free and can be prepared in 30 minutes or less.

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These tender pancakes are made with cooked lentils, eggs, and cocoa in addition to cinnamon, baking powder, salt, sugar, and milk. According to Shashi Charles, owner of Runnin Srilankan, the key is to cook them on a very low flame, so they cook evenly and don't burn. She also recommends drizzling them in chocolate-coconut “syrup” for an extra special experience.

For the pancakes:
2.5 cups cooked red lentils (lentils boiled in approximately five cups of water for 30 minutes)
3 eggs
1/4 teaspoon cinnamon
2 teaspoons baking powder
1/4 to 1/2 teaspoon salt
3 tablespoons brown sugar
3/4 cup almond milk
3/4 cup cocoa

For the "Syrup"
1/2 cup dark or semi sweet chocolate
2 tablespoons coconut oil

Instructions

Makes 6-8 pancakes:
Place the ingredients in a blender or food processor and pulse till incorporated into a batter
Add 3-4 tablespoons of batter to a greased pan on a low flame
Let cook 5-6 minutes, flip, and cook 5-6 minutes on the other side until set in the middle

"Syrup"
Add the coconut oil and chocolate to a saucepan over a medium flame and stir vigorously till chocolate is melted
Pour over the pancakes and enjoy while still fresh and warm.

Add a little chocolate to your breakfast and release the guilt!

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