Lentil Pancakes
Elevate your breakfast or snack game with these protein-packed Lentil Pancakes, a nutritious and flavorful twist on traditional pancakes! Made from red lentils soaked and blended into a smooth batter, these gluten-free delights are infused with aromatic spices like cumin, coriander, and turmeric, and studded with finely chopped onion and grated carrot for a vibrant texture and taste. With no need for flour, these pancakes are naturally wholesome and balanced, perfect for a healthy start to your day or a quick energizing meal. Quick to prepare in under 35 minutes, they cook to perfection with a golden crust, ready to be enjoyed on their own or paired with your favorite dipping sauce or chutney. Perfect for vegan and vegetarian diets, this recipe combines plant-based power with irresistible flavor—in a single savory bite!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 0.5 cup Onion, finely chopped
- 0.5 cup Carrot, grated
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking soda
- 1 tablespoon Lemon juice
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Oil, for cooking
Instructions
Rinse the red lentils in a fine mesh sieve under cold running water until the water runs clear.
Place the rinsed lentils in a bowl and cover them with 2 cups of water. Let them soak for at least 1 hour or until the lentils have softened.
Drain the lentils and transfer them to a blender. Add fresh water, a little at a time, and blend into a smooth batter, similar to pancake batter consistency.
In a large mixing bowl, combine the lentil batter, chopped onion, grated carrot, cumin powder, coriander powder, turmeric powder, salt, and black pepper.
Add the baking soda and lemon juice to the batter. Mix well to ensure all ingredients are evenly incorporated.
Heat a non-stick skillet over medium heat and add a few teaspoons of oil.
Pour about 1/4 cup of the batter onto the skillet to form each pancake, spreading it gently with the back of a spoon to your desired thickness.
Cook each pancake for about 2-3 minutes on one side or until small bubbles start to appear on the surface. Flip it carefully and cook for another 2 minutes until golden brown.
Repeat with remaining batter, adding more oil to the skillet as needed.
Serve warm with a sprinkle of fresh cilantro on top. Enjoy your lentil pancakes as they are or with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
