Description
These red lentil pancakes are a healthy, vegan, and gluten-free breakfast option. Made from soaked red lentils blended with aromatic spices and optional vegetables, they create savory, protein-rich pancakes that can be enjoyed with a variety of dips or fillings. They are easy to prepare and perfect for a nutritious meal anytime.
Ingredients
Base Ingredients
- 1 cup red lentils
- 1 tbsp ginger, minced
- 1 tsp garlic, minced
- 2 green chillies (optional)
- ½ tsp turmeric powder
- ½ tsp salt
- ½ cup water (for blending)
Optional Vegetables
- 2 cups finely chopped vegetables (such as onion, carrots, mushrooms, spinach)
For Cooking
- Oil for making pancakes
Instructions
- Soak the Lentils: Wash 1 cup of red lentils thoroughly and soak them in hot water for about 15 minutes until they become soft and plump. Alternatively, soak them in water for a couple of hours if time permits.
- Prepare the Batter: Drain the lentils and transfer them to a blender. Add green chillies (if using), minced ginger, minced garlic, turmeric powder, salt, and ½ cup water. Blend everything to a smooth, runny batter.
- Add Vegetables and Cilantro: Mix in finely chopped vegetables like onions, carrots, mushrooms, spinach (if using), and chopped cilantro into the batter to enhance flavor and texture.
- Heat the Pan: Preheat a non-stick skillet or pan over medium heat. Brush or lightly oil the surface to prevent sticking.
- Cook the Pancakes: Pour a ladleful of batter onto the pan. Spread it out as thin like a crepe or keep it thicker like a pancake. If thick, cover and cook on medium heat until cooked through. Add more oil around the edges, then carefully flip the pancake. Cook until both sides are crispy and light brown.
- Serve: Remove the pancakes from the pan and serve warm with chutney, dip, or ketchup. Optionally, fill them with scrambled tofu or sautéed vegetables for a more filling option.
Notes
- Soaking lentils longer will yield a smoother batter.
- Adjust water quantity when blending to achieve desired batter consistency.
- Adding vegetables enhances nutrition and flavor but is optional.
- Green chillies add heat; omit if you prefer milder pancakes.
- Serve immediately for best texture and taste.
- These pancakes can be refrigerated and reheated gently on a pan.
