Heat a skillet (preferably cast iron) at medium-low heat.
2
Mix dry ingredients. (Note: the lentils used are purchased ground, in the form of flour. Chick pea flour could be used instead.)
3
Whisk eggs, milk, honey, cider vinegar, and 1 Tbsp of the oil together.
4
Add liquid mixture to dry ingredients and mix until combined.
5
Spoon batter onto the skillet to form 3 small pancakes. Turn when edges appear cooked, and finish cooking until pancakes are firm to the touch. Repeat twice more. Serve with fruit and syrup to taste.
