Oh boy, oh boy, oh boy! I am super excited to share this recipe with you guys! These savory pancakes have all sorts of good stuff in them, and what’s really great about them is that the base is red lentils, so they are gluten free, dairy free, and egg free for anyone out there with sensitivities! Woo-hoo!
Okay, so not only do these guys have plenty of veggies in them, like I said, the base is red lentils, so that in itself means that they have some great health benefits!
Looking at that, you know these are gonna be great for you…especially considering that’s on top of the health benefits of the veggies in these! Oh, and guys, they taste AMAZING! I dip mine in plain greek yogurt, but if you want to keep them truly dairy free, they are fantastic on their own too! Plus, they’re EASY!
SAVORY RED LENTIL AND VEGGIE PANCAKES
Ingredients (makes about 18 mini pancakes):
- 1 cup red lentils
- 1 cup chopped leeks
- 2 cups mixed spinach and arugula
- 1/4 tsp. ground cumin
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/4 tsp. sea salt
- 2 cloves garlic
- 1/3 cup water
- coconut oil or olive oil for cooking
1.) Place the lentils in a bowl, cover with water, and soak overnight.
2.) Drain the lentils and add them to a food processor. Add the garlic cloves, water, turmeric, paprika, cumin, and sea salt to the food processor and process on high until smooth.
3.) Add the spinach, arugula, and leeks, and process again on high until completely smooth (about 1-2 minutes).
4.) Add a small bit of coconut oil to a frying pan, and use a tablespoon of batter per pancake. Drop each tablespoon into the frying pan (you will have to do this in batches…I did three at a time). Cook on each side for 1.5 – 2 minutes each.
5.) Transfer each batch to a plate, and do the next batch until all the batter is gone.
You’re good to go! Top with a dollop of plain greek yogurt if desired!
YUM! Enjoy! 🙂