Lentil Pancakes With Berries

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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

Directions

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

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