Low Fat Lentil Pancakes
Transform your breakfast or snack routine with these flavorful, protein-packed Low Fat Lentil Pancakes! Made with red lentils soaked to perfection, these nutritious pancakes combine finely chopped onion, grated carrot, and fresh spinach for a colorful, wholesome twist. Infused with aromatic spices like cumin and turmeric, they boast incredible depth of flavor—all while being naturally low in fat. Quick to prepare and easy to cook, this recipe is perfect for busy mornings or meal prep, offering a satisfying, plant-based option that's high in fiber and rich in vitamins. Serve them hot with a tangy chutney or creamy yogurt for a healthy, gluten-free treat that will leave your taste buds delighted. Perfect for those seeking a guilt-free, nutritious pancake alternative!
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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 cup Spinach, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Olive oil
Instructions
Rinse the red lentils under cold water until the water runs clear. Soak them in 2 cups of water for at least 2 hours, or overnight for better results.
Drain the lentils and transfer to a blender. Add 1/2 cup of fresh water and blend until you get a smooth batter-like consistency.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add cumin seeds and allow them to splutter. Add the chopped onion and sauté until it becomes translucent.
Stir in the grated carrot and chopped spinach, and cook for about 3-4 minutes, until the vegetables are soft.
Add the sautéed vegetables, ground turmeric, salt, and black pepper to the lentil batter in the blender. Blend again to mix everything well. The batter should be thick but pourable; add a little more water if needed.
Heat the remaining 1 teaspoon of olive oil in a large non-stick frying pan over medium heat. Pour a ladleful of batter into the pan and spread it into a circle to form a pancake.
Cook for about 2-3 minutes on each side, until golden brown and cooked through. Repeat with the remaining batter.
Serve the lentil pancakes hot, with your choice of chutney or yogurt as a side.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 13.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1667 mg | 35% | |
*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.
