Description
These Red Lentil Pancakes are a savory and protein-packed twist on traditional pancakes. Made with soaked red lentils and flavorful spices, they are perfect for a satisfying breakfast or light meal. Gluten-free and vegan, these pancakes are versatile and delicious.
Ingredients
Scale
Red Lentil Pancakes:
- 1 cup red lentils (rinsed and soaked in water for 3 hours or overnight)
- 3/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1 garlic clove (minced)
- 2 tablespoons chopped cilantro or parsley
- oil for cooking
Instructions
- Prepare the Batter: Drain and rinse the soaked red lentils. Blend them with water, salt, cumin, turmeric, black pepper, and garlic until smooth.
- Cook the Pancakes: Heat a skillet, pour batter, cook until bubbles form, flip, and cook the other side.
- Serve: Enjoy warm with your favorite toppings like chutney, yogurt, or avocado.
Notes
- These pancakes are naturally gluten-free and high in protein.
- You can add grated vegetables like carrots or zucchini to the batter for variation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes (plus soaking)
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
