Lentil and Rice Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 21.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.9 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.8 g

View full nutritional breakdown of Lentil and Rice Pancakes calories by ingredient
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Number of Servings: 10


    - 3/4 cup basmati rice
    - 1/4 cup red lentils
    - 1 cup warm water
    - 1/2 tsp salt (or to taste)
    - 1/2 tsp tumeric
    - 1/2 tsp freshly ground pepper
    - 2 tbsp chopped cilantro


1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter. The original recipe called for 1 tsp of salt, but I found that to be far too much.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 mins, until dry around the edges, flip, and cook another min or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

Serving Size: 10 pancakes

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