Best 3 Lentil Pancakes Recipes

**Lentil Pancakes: A Wholesome and Flavorful Culinary Delight**

Embark on a culinary journey with our lentil pancakes, a symphony of flavors and textures that will tantalize your taste buds. These delectable pancakes, crafted from humble lentils, are a testament to the transformative power of simple ingredients. Discover the art of blending lentils, onions, spices, and herbs into a batter that yields tender, golden-brown pancakes. Accompanied by three diverse dipping sauces – a tangy tomato sauce, a creamy yogurt sauce, and a spicy green chutney – these lentil pancakes offer a delightful array of flavors and textures that will leave you craving more. Whether you savor them for breakfast, lunch, or dinner, these versatile pancakes are a nutritious and satisfying choice that will elevate your culinary repertoire.

Here are our top 3 tried and tested recipes!

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

Dosas (Indian Rice and Lentil Pancakes) image

In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.

Provided by Dawn399

Categories Breads

Time 45m

Yield 8 dosas

Number Of Ingredients 6

Ingredients

7 1/4 cups bottled water (chlorine interferes with softening process)
1 1/2 cups basmati rice
1/2 cup Urad Dal (skinned split lentils)
1 tablespoon sugar
2 teaspoons sea salt
4 teaspoons vegetable oil (divided)

Steps:

Combine 6 cups water, rice and lentils in a large bowl.
Cover and let stand 8 hours.
Drain and rinse.
Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
Spoon batter in a clean bowl and cover.
Let stand for 12 hours (in a warm place free from drafts) or overnight.
Stir in salt.
Heat 1/2 tsp.
of oil in an iron skillet.
Spoon 1/3 cup into pan and heat over medium heat.
Turn pancake over when bubbles form and edges are cooked.
Repeat until batter is cooked.

LENTIL PANCAKES WITH BERRIES

Lentil Pancakes With Berries image

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

Provided by Gus Boetzkes

Categories Breakfast

Time 20m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

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.

LENTIL PANCAKES

LENTIL PANCAKES image

Categories Breakfast Fry Vegetarian Quick & Easy Seed

Yield 4-5 pancakes

Number Of Ingredients 7

Ingredients

1 cup red lentils, soaked for an hour
1/3 tsp grated ginger
1/3 teaspoon roasted cumin powder
2 teaspoons finely chopped tomatoes
1 tbsp chopped fresh parsley
salt and pepper to taste
canola/peanut/soybean oil for cooking

Steps:

Grind the lentils in a blender and mix in the rest of the ingredients except oil. heat a thick bottom frying pan or a non-stick frying pan. add a teaspoon of oil, take off the flame and pour a large ladle of the batter spreading it outwards with the ladle cup to make a pancake about 1/4th of an inch thick and 4-5 inches across. cook on low-medium flame, covered for 3-4 minutes, adding a little oil on the sides after a minute. The pancake needs to be cooked only on one side. eat with a tomato or yoghurt based dip .

Tips:

Use high-quality lentils. Choose lentils that are fresh and free of debris. Split lentils work best for this recipe because they cook quickly and easily.

Be patient when cooking the lentils. Lentils need to be cooked until they are soft and tender. This can take about 20 minutes. Don't rush the process, or the lentils will be hard and difficult to digest.

Use a variety of spices. Lentils have a mild flavor, so they benefit from the addition of spices. Some good options include cumin, coriander, turmeric, and chili powder.

Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.

Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning.

Serve with your favorite toppings. Lentil pancakes can be served with a variety of toppings, such as yogurt, salsa, or chutney.

Conclusion:

Lentil pancakes are a delicious, healthy, and affordable meal. They are perfect for breakfast, lunch, or dinner. With a little planning, you can easily make these pancakes at home. So next time you're looking for a new and exciting recipe, give lentil pancakes a try. You won't be disappointed!