Description
Delicious and nutritious protein pancakes made with red lentils.
Ingredients
Scale
- 1 cup red lentils
- 2 cups water
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 cup chopped fresh herbs (like cilantro or parsley)
- 1 tablespoon olive oil
- 1/2 cup diced vegetables (like bell peppers or spinach)
Instructions
- Rinse red lentils under cold water until water runs clear.
- In a large pot, combine lentils and water, and bring to a boil.
- Reduce heat and let simmer for about 20 minutes, or until lentils are soft.
- In a large bowl, mash the lentils with a fork until smooth.
- Add turmeric, cumin, salt, black pepper, and baking powder; mix well.
- Stir in chopped herbs and diced vegetables.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drop spoonfuls of the batter onto the prepared sheet, forming pancakes.
- Brush the tops with olive oil.
- Bake for 15-20 minutes until golden brown.
Notes
- These pancakes can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or toaster for best results.
- Feel free to customize with your favorite spices or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg