Lentil Pancakes with Berries
1 cup (200 gm.) dried split yellow lentils (pigeon peas or toor dal), soaked overnight
½ teaspoon (3 gm.) sea salt
2/3 cup (165ml.) water (added gradually as needed)
1 tablespoon (15 gm.) baking powder (added just before cooking)
1 tablespoon (15 ml.) vegetable oil (unprocessed, e.g., olive, avocado, or coconut)
2 cups (500 ml.) berries (strawberries, blueberries, cranberries, raspberries, blackberries, etc.), fresh or frozen
Soak the dried lentils overnight.
Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
Spread the oil in a preheated fry pan or skillet.
Blend in the baking powder just before pouring the batter into the fry pan.
Poor 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.
SO HOW'D IT GO?
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.
Gus