Lentil Pancakes With Berries

Recipe by Gus Boetzkes
READY IN: 20mins
SERVES: 2
YIELD: 6 pancakes
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup dried split yellow lentils, soaked overnight (pigeon peas or toor dal)
  • 12
    teaspoon sea salt
  • 23
    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
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DIRECTIONS

  • Soak the dried lentils overnight and rinse.
  • Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
  • Add the oil to a preheated fry pan or skillet.
  • Blend in the baking powder just before pouring the batter into the fry pan.
  • Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
  • 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.
  • Measure two cups of fresh or frozen berries.
  • Slice strawberries if using and heat frozen berries.
  • Top each serving of pancakes with berries and enjoy!
  • If your pancakes turn out with raw centres, cook them lower and slower.
  • If cooking in batches keep cooked pancakes covered and warm in the oven.
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