Lentil Power Pancakes: Your New Go-To Healthy Meal
Hey there, fellow food adventurers! Are you ready to ditch the sugary breakfast routine and dive headfirst into a world of savory delights? Then get ready to meet your new best friend: the red lentil pancake! These aren't your average flapjacks, folks. We're talking about a nutritional powerhouse that's as versatile as it is delicious.
Why Red Lentils?
I used to be all about the sweet stuff in the morning, but lately I've been craving something more substantial and less likely to send my blood sugar on a rollercoaster. That's where red lentils come in. These little guys are packed with plant protein, making them an awesome choice if you're into fitness or just want to stay full longer. Plus, they're incredibly easy to digest when soaked properly. Think of them as your secret weapon for a balanced, energetic day!
A Pancake With Global Flair
While these pancakes have roots in the Indian subcontinent, they're far from fussy. Unlike their cousin, the dosa, these don’t require any time-consuming fermentation. All you need to do is soak the lentils overnight and the rest is a breeze. Trust me, it's worth the wait. Soaking helps them rehydrate until you can easily mash them between your fingers – that's when you know they're ready!
From Blender to Pan
Once those lentils are nice and plump, toss them into a blender with your favorite spices (I'm a fan of cumin, turmeric, and a touch of chili!) and some water. You're aiming for a batter that's somewhere between a French crepe and a fluffy breakfast pancake. It should pour nicely but still have a bit of body. Don't be afraid to adjust the water a bit to get the perfect consistency.
Customize Your Pancake Adventure
The beauty of these pancakes is that they're incredibly flexible. I love them with sauteed zucchini seasoned with garam masala, a swirl of homemade cashew cream, a sprinkle of fresh coriander, and a dollop of mango chutney. However, you can let your imagination run wild. Try them with curried potatoes (like a dosa!), sauteed spinach, garlicky tomatoes, or roasted veggies like cauliflower or broccoli. They’re perfect for breakfast, lunch, or dinner, and any leftover batter freezes beautifully. How awesome is that?!
Let's Get Cooking
Ready to jump in? Here’s the recipe to help you get started.
Yields: 4 pancakes Prep time: 30 minutes (plus overnight soaking) Cook time: 15 minutes
Ingredients
For the Pancakes
- 165 g / 1 cup red split lentils, soaked overnight
- Scant 1 tsp salt
- ½ tsp baking powder
- 1 ½ tsp chickpea flour
- Optional: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chili powder
- Optional: 1 garlic clove + thick slice of ginger
- Vegetable oil, for frying
Toppings
- 1 tbsp mild olive oil
- 2 zucchinis, sliced thinly
- Salt, to season
- ½ tsp garam masala
- Vegan yoghurt / cream (or see below)
- Shop bought chutney
- Small bunch of coriander / cilantro, chopped
Optional Cashew Cream
- 70 g / ½ cup raw cashews, soaked overnight
- ½ lime, zest and juice (about 2 tbsp)
- Salt and pepper, to taste
Method
- Drain and rinse the soaked lentils thoroughly.
- Blend the lentils with all the pancake ingredients and 300ml of water. The mixture should be slightly thicker than crepe batter.
- Heat 1 tbsp of olive oil and sauté the zucchini until softened. Season with salt and garam masala, set aside.
- Heat a non-stick pan with a tiny bit of oil over low-medium heat.
- Pour ¼ of the batter onto the hot pan and spread it out into a circular shape. Cook for 3 mins per side, be careful not to overcook.
- Fill each pancake with the zucchini, cashew cream, chutney, and coriander.
Cashew Cream Instructions
- Blend the cashews, lime zest, juice, salt, pepper and about ¼ cup of water.
- Blend until smooth. Add more water to reach a creamy consistency.
Notes
- Lentils: Make sure to rinse the lentils until the water runs clear and then soak.
- Baking Powder: It's optional, but it helps with the texture.
- Chickpea Flour: Also optional, but it makes the pancakes easier to handle. You can replace it with rice flour.
Enjoy
These red lentil pancakes are not just a meal; they’re an experience. They're a testament to how simple ingredients can come together to create something utterly delicious and good for you. Whether you're a seasoned cook or a kitchen newbie, I’m confident you'll love them just as much as I do! So, go ahead, give them a try, and let me know what you think! You might just find your new favorite way to power up your day.
Happy cooking!