Ingredients for Lentil Pancakes With Berries
- Split Yellow Lentils
- Sea Salt
- 1/2 cup water (plus 1-2 tablespoons more, if needed)
- 1 teaspoon baking powder
- 1 tablespoon oil (coconut, vegetable, or your preferred oil)
- 2 cups fresh or frozen berries (strawberries, blueberries, raspberries, etc.)
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How to Make Lentil Pancakes With Berries
- Soak 1 cup dried yellow lentils (toor dal) in a bowl of water overnight. Rinse thoroughly before using.
- Combine the rinsed lentils, 1/2 teaspoon salt, and 1/2 cup water in a high-speed blender. Blend until completely smooth, adding more water (1-2 tablespoons at a time) if needed to reach a thick, pourable batter.
- Add 1 tablespoon of oil to a preheated non-stick fry pan or skillet over medium-high heat.
- Gently stir in 1 teaspoon baking powder into the batter just before cooking.
- Pour 1/4 cup of batter onto the hot skillet for each pancake, spreading slightly with the back of a spoon to form 5-inch pancakes.
- Cook for approximately 3-4 minutes per side, or until golden brown and cooked through. If the pancakes are browning too quickly, reduce the heat slightly.
- If cooking in batches, keep cooked pancakes warm in a 200°F oven while you cook the remaining batter.
- Prepare 2 cups of fresh or frozen berries (strawberries, blueberries, raspberries, etc.). If using frozen berries, gently heat them in a small saucepan until thawed and slightly warmed.
- Slice strawberries if using.
- Top each pancake with your favorite berries and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
7g
Fat
5g
Carbs
19g
