Vegan Lentil Flour Pancake Recipes

VEGAN LENTIL FLOUR PANCAKE

Vegan Lentil Flour Pancake image

Make and share this Vegan Lentil Flour Pancake recipe from Food.com.

Provided by Sudika

Categories Breakfast

Time 6m

Yield 1 pancae, 1 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup mung flour (i guess u can try to use urad or chickpea flour)
1 small carrot, grated
2 small radishes, grated
1 tablespoon coriander, leaf chopped
1/2 teaspoon cumin seed
1/2 teaspoon chili powder
1/2 teaspoon fruit salt (Eno)

Steps:

Combine all ingredients, except fruit salt.
Season with salt.
Now add 1/4 to 1/2 cup water to make a smooth, thick batter.
Spray 20cm nonstick pan and heat on full heat.
Sprinkle fruit slat on top of batter, and combine lightly.
Spread batter evenly in pan and reduce heat to medium.
Cook till no wet spots appear on the top side, then turn and cook on other side.
Enjoy with salsa.

Nutrition Facts : Calories 237.8, Fat 1.1, SaturatedFat 0.1, Sodium 29.9, Carbohydrate 49.4, Fiber 2.5, Sugar 0.6, Protein 6.9

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.

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