So excited to share this recipe as I’m absolutely loving it! It came about really spontaneously and I had no idea whether it was going to work, but it did and omg I have been craving these pancakes ever since.
The inspiration originally came from a meal I had at Sagar, a vegetarian Indian restaurant in Covent Garden (that interestingly has a garlic- and onion-free menu; fellow IBS sufferers rejoice!). My boyfriend and I had different versions of lentil pancakes – I had a very thin, crêpe-like one and his was thick, with a strong coconut flavor – and I liked the idea. My version is nothing like the pancakes I had there though, so if my recipe doesn’t sound or look appealing to you, don’t let it put you off from trying Sagar! 😛
This is a very basic recipe, so feel free to adapt it by adding your favorite spices, such as turmeric, cinnamon, ginger, coriander etc. etc. I just wanted something very plain, but comforting, that I could adapt according to my wishes (stay tuned for a possible sweet version!). As to the texture, they aren’t airy or fluffy, but wonderfully soft and mushy. Real comfort food, especially as we’re going into winter now. Another great thing is that they’re so quick to make!
Ok, without further ado, I present to you, my lentil pancakes:
- cooked lentils (380g; drained 230g); used Sainsbury’s SO Organic green lentils in water
- 3 heaped tbsp wholemeal spelt flour (or sub brown rice, buckwheat or another flour)
- 1/4 cup + 1 tbsp water
- 1 tbsp chia seeds
- salt, to taste
- coconut oil for cooking
Method: Purée the lentils with the water, chia seeds and salt, then stir in the flour. Heat some coconut oil in a non-stick frying pan and cook the pancakes on each side for a few minutes, until nice and crispy on the edges but still soft and mushy on the inside. I found it makes 4 small-medium pancakes. Serve with salad or stir-fried veggies and enjoy!
Feel good fact: Lentils are full of fiber and protein and help stabilize blood sugar even hours after consumption! (the so-called second meal effect)