In a small bowl add lentils and 2T water. In a similar small bowl add oats and ½ cup water. Let soak for 2 hours. Drain. Rinse.

In blender add lentils, oats, ½ cup water, and salt. Blend on high until smooth.

Heat medium sauté pan over medium heat. Add 1 teaspoon coconut or olive oil.

Drop batter with ½ c measuring cup into hot oil. Cook until lightly browned, flip and cook until lightly browned.

Drain on paper towel. Once completely cooled store in airtight container.

Use instead of tortillas or as hummus dipper.