-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 180g | (1 cup) Red Split Lentils |
| 1/3 | cup Water |
| 1 | Garlic Clove, minced |
| 1 | Carrot, grated |
| 1/2 | Courgette, grated |
| 1/4 | tsp Cumin/coriander powder |
| 1/2 | tsp Paprika or smoked paprika powder |
| 1/4 | tsp chilli powder |
| 2 | handfuls peas (frozen) |
| 2 | tbsp Fresh Lemon Juice |
| 1/4 | tsp Salt |
| 1 | tbsp Oil (for frying) |
An excuse for a 2nd round of pancakes today, but savoury for dinner time. Cheating here as this is my mum's recipe but it's so delicious so I had to share! You can throw in any vegetables of your choice!
METHOD
- Soak the lentils in water overnight (or 8 hours)
- Drain the lentils and add to a blender / food processor with the water. Blend until you have a smooth batter. If you find you need more water, add 1-2 tbsp as needed. If your batter is too runny add 1-2tbsp of chickpea/gram flour
- Add the spices and vegetables into the mixture and stir in until fully combined.
- Heat a non stick frying pan over a medium-high heat. Add a drizzle of oil, and then add 4 tablespoons of the batter to the pan.
- Cook for around 2 minutes on each side. When it bubbles, flip it. Remove pancakes from the pan and repeat with the remaining mixture. Serve with coconut yogurt, chutney, curry or even alone!