Low Fat Lentil Pancakes
Whip up a wholesome and satisfying meal with these Low Fat Lentil Pancakes, a vibrant fusion of flavor and nutrition! Made with protein-packed red lentils and loaded with fresh vegetables like spinach, carrots, and onions, these savory pancakes are a healthy twist on a classic comfort food. Infused with earthy cumin seeds and a touch of turmeric, they deliver a delightful depth of flavor in every bite. Perfect for breakfast, lunch, or a light dinner, this gluten-free and dairy-free recipe is ideal for those seeking a low-fat, plant-based option. Ready in under 45 minutes and easy to prepare, these golden pancakes pair beautifully with your favorite chutney or a dollop of yogurt for a complete, guilt-free meal. Healthy, flavorful, and satisfying—your search for the ultimate savory pancake ends here!
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Ingredients
- 1 cup Red lentils
- 2 cups Water
- 0.5 cup Onion, finely chopped
- 0.5 cup Carrot, grated
- 1 cup Spinach, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Olive oil
Directions
Step 1
Rinse the red lentils under cold water until the water runs clear. Soak them in 2 cups of water for at least 2 hours, or overnight for better results.
Step 2
Drain the lentils and transfer to a blender. Add 1/2 cup of fresh water and blend until you get a smooth batter-like consistency.
Step 3
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add cumin seeds and allow them to splutter. Add the chopped onion and sauté until it becomes translucent.
Step 4
Stir in the grated carrot and chopped spinach, and cook for about 3-4 minutes, until the vegetables are soft.
Step 5
Add the sautéed vegetables, ground turmeric, salt, and black pepper to the lentil batter in the blender. Blend again to mix everything well. The batter should be thick but pourable; add a little more water if needed.
Step 6
Heat the remaining 1 teaspoon of olive oil in a large non-stick frying pan over medium heat. Pour a ladleful of batter into the pan and spread it into a circle to form a pancake.
Step 7
Cook for about 2-3 minutes on each side, until golden brown and cooked through. Repeat with the remaining batter.
Step 8
Serve the lentil pancakes hot, with your choice of chutney or yogurt as a side.
Nutrition Facts
| Serving size | (993.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 595.6 |
| Total Fat 30.1g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2523.6mg | 0% |
| Total Carbohydrate 64.4g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 13.8g | |
| Protein 21.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1666.7mg | 0% |
Source of Calories