Lentil Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup lentils,(1/4 cup red, rest brown) soaked 1 hour, boiled 5 min and drained2 eggs1 tbsp minced garlic2 tsp red pepper flakes1/2 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 pepper1 tbsp minced peeled fresh ginger (i took mine from a jar)1 1/2 tbsp garam masala (I haven’t gotten this spice yet, so i just skipped it)
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.
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.
Nutritional Info 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
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