Soy-Free Lentil Pancakes
Discover the delightful world of **Soy-Free Lentil Pancakes**, a wholesome, protein-packed dish that's perfect for gluten-free and vegan diets. Made with vibrant red lentils soaked and blended into a smooth batter, these savory pancakes are infused with aromatic spices like ground cumin, coriander, and turmeric. Fresh spinach, cilantro, and a splash of lemon juice enhance their flavor profile, while a touch of baking powder ensures a light, fluffy texture. Quick and easy to prepare in under an hour, these nutritious pancakes are ideal for breakfast, lunch, or dinner. Pair them with your favorite chutneys or yogurt for a satisfying, healthy meal. Perfect for anyone seeking soy-free, plant-based recipes, this dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 200 grams Red lentils
- 500 milliliters Water
- 1 medium, finely chopped Onion
- 2 finely minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 50 grams Chopped fresh spinach
- 0.5 teaspoon Black pepper
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Soak them in 500 ml of water for at least 30 minutes.
Drain the lentils and add them to a blender along with 200 ml of fresh water. Blend until you have a smooth batter with a consistency similar to pancake batter.
Transfer the lentil batter to a mixing bowl.
Add the finely chopped onion, minced garlic, ground cumin, ground coriander, turmeric powder, salt, and baking powder to the lentil batter. Stir well to combine.
Fold in the chopped cilantro, lemon juice, and olive oil.
Lastly, gently fold in the chopped fresh spinach and black pepper into the batter.
Heat a non-stick frying pan over medium heat. Lightly grease with a little oil if necessary.
Pour a ladleful of batter onto the hot pan and spread it out gently using the back of the ladle to form a pancake about 6 inches in diameter.
Cook for about 2-3 minutes on one side until bubbles form on the surface and the edges start to lift. Flip the pancake and cook for another 2 minutes until both sides are golden brown.
Repeat the process with the remaining batter.
Serve warm with your choice of chutney or yogurt for a complete meal.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1430 mg | 30% | |
*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.
