Multibean Flatbread

 

Ingredients
1/4 cup red lentils
1/4 cup yellow split peas
1/4 cup garbanzo beans, soaked for 24 hours
1/4 cup mung beans, soaked for 12 hours
1 ½ cups soymilk
1 clove garlic
1/2 teaspoon baking powder
¼ tsp salt

Instructions
Mix all the ingredients except the baking powder in a bowl or directly in your blender
Leave to soak for 1 hour
Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
Blend in baking powder.
Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil.
For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.
Enjoy!