Description
Delicious and nutritious red lentil pancakes that can be enjoyed as a snack or a meal. These savory pancakes are packed with protein and veggies, making them a wholesome and satisfying dish.
Ingredients
Units
Scale
For the Pancakes:
- 1 cup red lentils
- 1 tbsp. ginger, minced
- 1 tsp. garlic, minced
- 2 green chilies, optional
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt
- 2 cups vegetables, finely chopped, optional
- Oil for making pancakes
Instructions
- Prepare the Lentils: Wash and soak red lentils in hot water for 15 minutes.
- Blend the Batter: Blend lentils with green chilies, ginger, garlic, turmeric, salt, and water to form a smooth, runny batter. Stir in chopped cilantro and optional veggies.
- Cook the Pancakes: Heat a skillet, brush with oil, pour batter, and cook until both sides are crispy and browned.
- Serve: Enjoy with chutney, dip, or fillings like scrambled tofu or sautéed veggies.
Notes
- Soaking lentils softens them for easy blending.
- Batter can be made ahead and stored in the fridge.
- Covering while cooking helps thicken pancakes cook evenly.
- Various veggies can be added to the batter.
- Pancakes can be stored in the fridge for up to two days.
- Serve with dip or chutney.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
