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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 33.7
  • Total Fat: 0.9 g
  • Cholesterol: 35.4 mg
  • Sodium: 12.0 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Lentil Pancake calories by ingredient
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Lentil Pancake

Submitted by: NWILKER
Lentil Pancake

Introduction

Adapted from http://www.joanne-eatswellwithothers.com/2
010/04/bittmans-spiced-red-lentil-panc
akes.html
Nutrition is per pancake, i made 12, depends on how big you make them!
Adapted from http://www.joanne-eatswellwithothers.com/2
010/04/bittmans-spiced-red-lentil-panc
akes.html
Nutrition is per pancake, i made 12, depends on how big you make them!

Number of Servings: 12

Ingredients

    1 cup lentils,(1/4 cup red, rest brown) soaked 1 hour, boiled 5 min and drained
    2 eggs
    1 tbsp minced garlic
    2 tsp red pepper flakes
    1/2 cup chopped scallion (1 had 1 large one, not sure how much it was)
    1 large carrot, finely julienned or grated (i scoured through a bag of frozen mixed veggies, stole the baby carrots and microwaved them till soft)
    salt and black pepper
    1 tbsp minced peeled fresh ginger (i took mine from a jar)
    1 1/2 tbsp garam masala (I havenít gotten this spice yet, so i just skipped it)

Directions

1. Put the lentils in a food processor and add about 3/4 cup water. Puree until a smooth and thick batter is formed. Add the rest of the ingredients to the food processor: eggs, garlic, chile, scallion, carrot, salt, pepper, ginger.

2. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Ladle (i use a rounded 1/4 cup measuring cup for all pancake items) in the batter to form several smaller pancakes or one large one. The batter was pretty thick to it was pretty much a lump in the pan, i flipped it and squished it once the bottom was done.

Number of Servings: 12

Recipe submitted by SparkPeople user NWILKER.






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