Description
Delicious and nutritious red lentil pancakes, perfect for breakfast or a snack. Packed with protein and fiber!
Ingredients
Scale
- 1 cup red lentils
- 2 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/4 teaspoon pepper
- 1/4 teaspoon baking powder
- 1/4 cup chopped green onions
- 2 tablespoons oil (for cooking)
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- Soak the lentils in water for at least 2 hours, or overnight.
- Drain and blend the lentils with the soaking water, turmeric, salt, cumin, and pepper until smooth.
- Transfer to a bowl, stir in baking powder and green onions.
- Heat a non-stick skillet over medium heat and add oil.
- Pour a ladle of batter onto the skillet, spreading it into a thin pancake.
- Cook for 3-4 minutes on each side until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- Serve warm with your choice of toppings.
Notes
- These pancakes can be stored in the refrigerator for up to 3 days.
- Consider topping with yogurt or avocados for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg