Savory Red Lentil Pancakes
A delicious and nutritious breakfast option, these savory red lentil pancakes are gluten-free, high in protein, and easy to prepare.
Ingredients
Main Ingredients
- 1 cup dry red lentils, soaked soaked for at least 2 hours or overnight
- ¾ to 1 cup water for blending
- 2 cloves garlic
- ¼ small onion or 2 green onions, finely chopped
- 2 tablespoons chopped fresh cilantro or parsley
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Salt to taste
- Black pepper to taste
- ¼ teaspoon chili flakes optional
- Olive oil or neutral oil for cooking
Instructions
Preparation
- After soaking the lentils, drain them and place them in a blender. Add garlic, onion, and ¾ cup of water. Blend until you achieve a smooth batter, adding more water if it's too thick.
- Transfer the lentil mixture to a mixing bowl. Stir in chopped cilantro or parsley, cumin, turmeric, salt, black pepper, and chili flakes (if using). Mix well to combine all the ingredients.
Cooking
- In a non-stick skillet or frying pan, heat a tablespoon of olive oil over medium heat.
- Pour a ladleful (about ¼ cup) of the lentil batter onto the skillet for each pancake. Cook on one side for about 3-4 minutes until you see bubbles forming on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
Serving
- Remove the pancakes from the skillet and keep them warm in a low oven while cooking the rest. Serve hot with your favorite dips, chutneys, or yogurt.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet or microwave. Consider adding veggies like spinach or bell peppers for extra nutrients.