Description
Delicious and nutritious red lentil pancakes that are vegan, gluten free, and perfect for a healthy Indian-inspired breakfast. These savory pancakes are easy to prepare and packed with flavor from ginger, garlic, and optional vegetables, making them a versatile and wholesome meal.
Ingredients
Dry Ingredients
- 1 cup red lentils
- ½ tsp turmeric powder
- ½ tsp salt
Aromatics & Flavors
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 2 green chillies, optional
Additional Ingredients
- 2 cups finely chopped vegetables (optional, such as onion, carrots, mushroom, spinach)
- Oil for making pancakes
- ½ cup water (for batter)
Instructions
- Prepare Lentils: Rinse the red lentils thoroughly. For best results, soak them in hot water for 15 minutes to soften. If time allows, soak for a couple of hours or until they become soft and plump.
- Make Batter: Transfer the soaked lentils to a blender. Add the green chillies (if using), minced ginger, minced garlic, turmeric powder, salt, and ½ cup water. Blend until you achieve a smooth, runny batter consistency.
- Add Vegetables & Herbs: Stir in the finely chopped vegetables such as onions, carrots, mushrooms, or spinach along with chopped cilantro if desired.
- Heat Pan: Warm a non-stick skillet or pan over medium heat. Lightly brush the surface with oil to prevent sticking.
- Cook Pancakes: Pour a ladleful of batter onto the skillet. Spread it out thinly like a crepe or dosa, or keep it thicker if you prefer a pancake style. For thicker pancakes, cover and cook on medium heat until the batter is set and cooked through.
- Flip & Finish: Drizzle some more oil around the edges, then carefully flip the pancake. Cook until both sides are crispy and lightly browned.
- Serve: Serve your red lentil pancakes warm with chutney, a dip, ketchup, or add a filling like scrambled tofu or sautéed vegetables for a more substantial meal. Enjoy!
Notes
- Soaking lentils helps achieve a smoother batter and softer pancakes but can be skipped with longer blending.
- Adjust the amount of water to get the desired batter consistency; it should be runny but not too watery.
- Use any combination of finely chopped vegetables based on your preference to enhance nutrition and flavor.
- These pancakes are naturally gluten free and vegan.
- Serve with your favorite chutney or dips for added taste.
- For crispier pancakes, cook on medium heat and avoid overcrowding the pan.
