Savory Red Lentil and Veggie Pancakes


Oh boy, oh boy, oh boy!  I am super excited to share this recipe with you guys! These savory pancakes have all sorts of good stuff in them, and what’s really great about them is that the base is red lentils, so they are gluten free, dairy free, and egg free for anyone out there with sensitivities!  Woo-hoo!

Okay, so not only do these guys have plenty of veggies in them, like I said, the base is red lentils, so that in itself means that they have some great health benefits!


Looking at that, you know these are gonna be great for you…especially considering that’s on top of the health benefits of the veggies in these!  Oh, and guys, they taste AMAZING!  I dip mine in plain greek yogurt, but if you want to keep them truly dairy free, they are fantastic on their own too!  Plus, they’re EASY!


Ingredients (makes about 18 mini pancakes):

  • 1 cup red lentils
  • 1 cup chopped leeks
  • 2 cups mixed spinach and arugula
  • 1/4 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/8 tsp. turmeric
  • 1/4 tsp. sea salt
  • 2 cloves garlic
  • 1/3 cup water
  • coconut oil or olive oil for cooking


1.) Place the lentils in a bowl, cover with water, and soak overnight.


2.) Drain the lentils and add them to a food processor.  Add the garlic cloves, water, turmeric, paprika, cumin, and sea salt to the food processor and process on high until smooth.


3.) Add the spinach, arugula, and leeks, and process again on high until completely smooth (about 1-2 minutes).


4.) Add a small bit of coconut oil to a frying pan, and use a tablespoon of batter per pancake.  Drop each tablespoon into the frying pan (you will have to do this in batches…I did three at a time).  Cook on each side for 1.5 – 2 minutes each.


5.) Transfer each batch to a plate, and do the next batch until all the batter is gone.


You’re good to go!  Top with a dollop of plain greek yogurt if desired!


YUM! Enjoy! 🙂

Gluten Free Pancake Bites


Ohmygosh!!!  These little pancake bites are SO ridiculously yummy!  They are light and fluffy, and I am in love with them!  On top of all that, they are SO SO cute!  Anytime I’m making something mini in the kitchen, my husband has to put up with me blurting out random “Awwww”s and “sooooo adorable!”s.  These were no exception.  I just wanted to cuddle them…of course scarfing them down immediately afterward. 🙂

So freaking cute!

I used brown rice flour in this recipe.  I love brown rice flour, because it’s gluten free, and it has quite a few health benefits!  Some of these benefits are listed in the following pin.


We see that this flour has SO many benefits, so it is great for gluten free baking!

Back to these pancake bites.  These make for the perfect breakfast, or for a great mid-afternoon snack!  You won’t be able to eat just one though!  They’re too yummy for that!


Ingredients – makes 24 pancake bites

  • 1 cup brown rice flour
  • 2 tsp. aluminum free baking powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. cinnamon
  • 2 Tbsp. raw honey
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. alcohol free vanilla
  • 1 cup frozen blueberries
  • maple syrup for topping (optional) – I didn’t use any, but I’m sure it would be amazing with it.


1.) Preheat the oven to 350 degrees. Add the brown rice flour, baking powder, sea salt, and cinnamon to a medium bowl.  Stir to combine completely.


2.) Add the honey, almond milk, egg, olive oil, and vanilla.  Stir until completely combined.  At this point, stir in the blueberries.


3.) Oil a mini muffin tin with olive oil.  Pour the batter evenly into the muffin tins.  Bake at 350 degrees for 15-17 minutes until a toothpick comes out clean from the center of a mini muffin.


4.) Let the muffins cool in the pan for about 5 minutes.  Remove from the muffin tin and transfer to a plate.  If you want, you can drizzle maple syrup over them.


Yum, Yum, and Yum!  Enjoy! 🙂

Sweet Potato Pancakes

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These are the yummiest healthy pancakes I have made to date!  They turn out pretty fluffy too!  I baked some sweet potatoes the other day, and I had one left over, so I decided to make some pancakes with it!  Sweet potatoes are SO good for you.  Check out the nutrition and health benefits they have to offer!


We see that not only are these pancakes great for you, but they are also DELICIOUS!  Every ingredient in these is good for you, so you can feel great about putting these into your body – oh, and did I mention they are gluten free?  Okay, enough selling – once you try them, they will sell themselves.  Here is the recipe!


Ingredients: Makes 2 pancakes

  • 1/2 cup baked sweet potato
  • 2 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 Tbsp. coconut flour
  • 1/4 tsp. alcohol free vanilla
  • 1/4 tsp. baking soda
  • 1/4 – 1/2 cup frozen blueberries – optional
  • coconut oil for cooking


1.) In a medium bowl, mash your sweet potato with a fork.

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2.) Add your eggs, cinnamon, nutmeg, coconut flour, vanilla, and baking soda.

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3.) Mix well using a hand mixer.  If you want to add the blueberries into the batter, stir them in now.

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4.) Melt about 1 tsp. of coconut oil in a frying pan over medium heat.  Pour 1/2 of the pancake batter into the pan and cook for about 3-4 minutes on one side until the pancake starts bubbling lightly.

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5.) Use a spatula to gently flip the pancake over and cook on the other side for 2-3 minutes until the pancake is cooked through.

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6.) Transfer to a plate and repeat these steps to cook another pancake with the rest of the batter, then transfer that pancake to the plate as well.

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7.) Top with whatever you would like.  I topped mine with fresh blueberries, and it was great, but these are great on their own as well!

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Enjoy! 🙂