While I’ve always been someone who enjoys sweet breakfasts alongside my morning coffee, I have recently tried switching to more savoury options in a bid to limit my sugar intake. These split red lentil pancakes are easy to make, delicious and thanks to slow-releasing red lentils, they will keep you full for ages afterwards. Lentils are also a great source of plant protein so that’s an added bonus if you are an athlete or lead a physically demanding lifestyle.
These red lentil pancakes hail from Indian subcontinent and are akin to South Indian dosa in their method of preparation although they are far less fussy as the batter is only made up of one type of soaked ingredient and does not require time consuming fermentation. You do need to remember to soak your well washed (the water needs to run almost clear on your last rinse) split red lentils in plenty of water the night before and that’s it. The lentils need to get rehydrated to the point that you are able to squash them between your fingers easily. While you can probably get away with a shorter soaking time, I recommend giving it enough time as a lengthy soaking makes the lentils easier to digest too.
Once rehydrated blend them with your choice of aromatics and spices and some water to obtain a pancake batter that is sort of a halfway house between French crepes and thick breakfast pancakes.
Not only are they easy and quick to make, they are also super flexible. I served mine with garam masala seasoned sautéed zucchini, some homemade cashew cream, coriander and shop-bought chutney, but they will work just as well with curried potatoes (like a dosa), sautéed spinach, sautéed garlicky tomatoes, baked cauliflower or broccoli florets. They are one of these dishes that can be eaten for any meal, breakfast, lunch or dinner and any leftover batter can be frozen too, which is an added bonus. We have feasted on these a lot this past week and I hope you’ll enjoy them too.
TOPPINGS
HOMEADE CASHEW CREAM (optional)
HOMEADE CASHEW CREAM (optional)
*RED LENTILS: Make sure to rinse really well, in several changes of water – until the water runs almost clear. Only then soak.
*BAKING POWDER: It’s not absolutely necessary, but I recommend adding especially you prefer your pancakes a little thicker.
*CHICKPEA FLOUR: It’s not absolutely necessary, but it makes pancakes a little easier to manage. Rice flour would be a good replacement.
Pancakes are adapted from this recipe.