Description
Delightful and nutritious pancakes made from red lentils, perfect for any time of day.
Ingredients
Scale
- 1 cup dried red lentils
- 3 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin powder
- Olive oil (for sautéing)
Instructions
- Rinse the lentils under cold water until the water runs clear.
- In a saucepan, bring 3 cups of water to a boil, add the rinsed lentils, reduce heat, and simmer for about 15 minutes until soft. Drain excess water if needed.
- In a separate pan, heat olive oil over medium heat, add chopped onion, and sauté for about 5 minutes until soft. Stir in minced garlic during the last minute.
- In a blender, combine the cooked lentils, sautéed onions, garlic, and cumin powder; pulse until slightly chunky.
- Heat a nonstick skillet over medium heat, lightly grease it, pour half a cup of batter for each pancake, and cook until bubbles form on the surface (about 3-4 minutes). Flip and cook until golden brown (2-3 minutes).
Notes
Serve warm, topped with yogurt or a drizzle of sauce. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pancakes, red lentils, vegetarian, healthy breakfast, gluten-free, nutritious meal