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    Lentil Pancakes With Berries

    Lentil Pancakes With Berries. Photo by Gus Boetzkes

    1/1 Photo of Lentil Pancakes With Berries

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Gus Boetzkes's Note:

    These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or toor dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving

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    Serves: 2



    Units: US | Metric

    • 1 cup dried split yellow lentils, soaked overnight (pigeon peas or toor dal)
    • 1/2 teaspoon sea salt
    • 2/3 cup water (added gradually as needed)
    • 2 teaspoons baking powder (added just before cooking)
    • 1 tablespoon unprocessed oil, e.g., olive, avocado, coconut, etc
    • 2 cups berries, e.g., blueberries, cranberries, raspberries, blackberries, etc


    1. 1
      Soak the dried lentils overnight and rinse.
    2. 2
      Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
    3. 3
      Add the oil to a preheated fry pan or skillet.
    4. 4
      Blend in the baking powder just before pouring the batter into the fry pan.
    5. 5
      Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
    6. 6
      Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
    7. 7
      Measure two cups of fresh or frozen berries.
    8. 8
      Slice strawberries if using and heat frozen berries.
    9. 9
      Top each serving of pancakes with berries and enjoy!
    10. 10
      If your pancakes turn out with raw centres, cook them lower and slower.
    11. 11
      If cooking in batches keep cooked pancakes covered and warm in the oven.

    Ratings & Reviews:

    • on March 10, 2014


      Easy to make and very tasty. We have them once a week.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lentil Pancakes With Berries

    Serving Size: 1 (188 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 401.3
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 952.5 mg
    Total Carbohydrate 58.7 g
    Dietary Fiber 29.2 g
    Sugars 1.9 g
    Protein 24.7 g

    The following items or measurements are not included:


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