Description
These simple red lentil pancakes make a nutritious and flavorful breakfast option. Packed with protein and spices like cumin and turmeric, they offer a hearty start to your day with a naturally gluten-free and vegetarian recipe that’s easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 cup Red Lentils (Rinsed and soaked for 30 minutes)
- 1.5 cups Water (Used for soaking and blending the lentils)
- 1 small Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 teaspoon Cumin Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 2 tablespoons Chopped Fresh Cilantro or Parsley (For added flavor)
- 2 tablespoons Oil (For cooking, such as olive or coconut oil)
Instructions
- Rinse Lentils: Rinse the red lentils under cold water until the water runs clear to remove any impurities and excess starch.
- Soak Lentils: Soak the rinsed lentils in a bowl with 1.5 cups of water for about 30 minutes to soften them for blending.
- Blend Batter: Drain the lentils and transfer to a blender. Add the soaked water, chopped onion, minced garlic, cumin powder, turmeric powder, and salt. Blend until a smooth batter forms.
- Add Herbs: Stir in the chopped fresh cilantro or parsley into the batter and let it rest for about 10 minutes to allow flavors to meld.
- Heat Skillet: Preheat a non-stick skillet over medium heat and add 1 tablespoon of oil to prevent sticking and aid in browning.
- Cook Pancakes – Side One: Pour approximately 1/4 cup of batter onto the skillet. Cook for 3-4 minutes until bubbles appear on the surface, indicating it’s ready to flip.
- Cook Pancakes – Side Two: Flip the pancake and cook for an additional 2-3 minutes until the other side is golden brown and cooked through.
- Repeat and Serve: Repeat with the remaining batter, adding more oil as needed. Serve the pancakes warm with your choice of toppings.
Notes
- Soaking the lentils helps ensure a smooth batter and better texture in the pancakes.
- You can substitute fresh herbs with dried if fresh are unavailable, though fresh adds better flavor.
- The pancakes can be served with yogurt, chutney, or a drizzle of olive oil for extra taste.
- For a spicier version, add chopped green chilies or a pinch of red chili powder to the batter.
- These pancakes freeze well; cool completely before storing in an airtight container for up to a month.
