Dairy-Free Lentil Pancakes
Delight your taste buds with these savory Dairy-Free Lentil Pancakes, a protein-packed and gluten-free twist on classic pancakes! Made from red lentils soaked and blended into a creamy batter, these flavorful pancakes are infused with aromatic spices like cumin, coriander, and turmeric for a vibrant and earthy bite. Garlicky, onion-filled goodness is balanced with fresh cilantro, while a touch of olive oil ensures a perfectly golden finish. Simple yet hearty, these pancakes are ready in under 40 minutes, making them an ideal choice for breakfast, brunch, or a light dinner. Serve them warm with your favorite chutney or a dollop of plant-based yogurt for a satisfying, healthy meal that's high in fiber and completely dairy-free.
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Ingredients
- 200 g Red lentils
- 475 ml Water
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Baking powder
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Olive oil
Directions
Step 1
Rinse the red lentils under cold water until the water runs clear. Place them in a bowl with 475 ml of water and let them soak for at least 1 hour or until they have softened.
Step 2
Drain the lentils and reserve the soaking water. Blend the lentils in a blender with about 175 ml of the reserved water until you get a smooth batter. You can add more reserved water as needed to achieve a pancake-batter consistency.
Step 3
Transfer the lentil batter to a mixing bowl. Stir in the chopped onion, minced garlic, cumin seeds, ground coriander, turmeric powder, salt, and baking powder until well combined.
Step 4
Heat a non-stick skillet over medium heat and add a small amount of olive oil.
Step 5
Pour a ladle of batter onto the skillet to form a pancake of about 10 cm in diameter. Spread it gently if needed. Cook for 2-3 minutes on one side, or until bubbles appear and the edges start to lift.
Step 6
Carefully flip the pancake using a spatula and cook for another 2 minutes on the other side until golden brown.
Step 7
Transfer the pancake to a plate and continue with the remaining batter, adding more oil as needed.
Step 8
Sprinkle the cooked pancakes with fresh cilantro before serving. Enjoy them warm with your choice of chutney or yogurt alternative.
Nutrition Facts
| Serving size | (844.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 563.9 |
| Total Fat 30.0g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2840.5mg | 0% |
| Total Carbohydrate 58.0g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 8.4g | |
| Protein 20.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.0mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1032.4mg | 0% |
Source of Calories