Description
Savory Red Lentil Pancakes are a protein-packed, flavorful twist on a classic dish, perfect for breakfast, lunch, or dinner.
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 in the rinsed lentils, reduce the heat to low, and simmer for about 15 minutes until they become soft.
- While the lentils are cooking, heat some olive oil in a separate pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft and translucent. Stir in the minced garlic in the last minute.
- Once the lentils are cooked, drain any excess water if needed. In a blender, combine the cooked lentils, sautéed onions, garlic, and cumin powder. Pulse until the mixture is slightly chunky.
- Heat a nonstick skillet over medium heat and grease it lightly with oil or butter. Pour half a cup of batter for each pancake and cook until bubbles form on the surface (about 3-4 minutes). Flip and cook for another 2-3 minutes until golden brown.
- Serve warm, topped with yogurt or your favorite sauce.
Notes
For added flavor, serve pancakes with yogurt or a spicy chutney. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: red lentil pancakes, savory pancakes, healthy breakfast, vegan pancakes, protein pancakes