Lentil pancakes

Lentil pancakes

Shrove Tuesday is pancake day, it’s the day you may indulge before you fast the next day and I need no excuse to eat these delicious treats as I love them and they are part of my breakfast ritual, however at my last asian cooking lesson we were introduced to a spicy pancake and I was smitten at how spicy pancakes work so well too, I have had them for breakfast and also for supper with a curry so anyway you fancy, here is the recipe as per request too.

lentil pancakes

February 23, 2020

By:

Ingredients
  • 120g gluten free flour
  • 1 egg
  • ½ tsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp ground nutmeg
  • ½ tsp smoked paprika
  • 1 tsp Himalayan salt
  • 1 tsp agave
  • 80g cooked lentils
  • 2 tbsp oat milk
  • Some fresh mint, finely chopped
  • Coconut oil
Directions
  • Step 1 Get a bowl and add the flour, seasoning, agave and spices and mix together with a spoon, add your cracked egg and oat milk and stir well, if batter is sticky and lumpy add more oat milk or water until you have a nice smooth batter. Add the fresh mint and cooked lentils and stir once more.
  • Step 2 Heat a flat nonstick pan with coconut oil and once pan is hot enough add half the batter, I like to use a jug and pour into the pan. This recipe gives you two nice sized thick pancakes however you may make smaller ones too. Once the sides cook, flip the pancake over and cook on the other side.
  • Step 3 Serve warm with any topping you wish too.

 

 


Related Posts



Subscribe To Honey & Zest

Join our mailing list to receive our latest recipes and updates.

You have Successfully Subscribed!