Fermented Red Lentil Pancakes

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Able to be frozen: yes

Age Appropriate: Once tolerating dairy

Fermented Red Lentil Pancakes

GF | NF | EF

Container with Lid
Blender
Large bowl
Knife and Cutting Board
Frying Pan
Spatula
Measuring Cups and Spoons
Grater

3/4 cup red lentils (dried)
3/4 cup milk kefir (or coconut for DF)
1/4 cup water
3/4 cup water for blending ((for blending))
1 small carrot (grated)
1/4 bunch shallots (finely sliced)
2 tbsp fresh coriander (finely chopped)
1 garlic clove (finely chopped)
1/2 tsp baking powder
1 tsp salt
2 tbsp cooking oil/fat

Add the red lentils to a container and pour in the milk kefir and 1/4 cup water. Mix well and cover with a lid to ferment over night
The following day, add the fermented lentils to a blender with an extra 3/4 cup water, salt and baking powder. Blend on high until smooth
Pour into a large bowl and add in a finely chopped garlic clove, finely sliced shallots, coriander and grated carrot. Mix well to combine
Preheat a frying pan over a medium - high heat and add in one tbsp of cooking oil/fat
Once the pan is hot, begin spooning in the batter. You can make either large or small pancakes. The pancakes are best cooked thinly
Once you see small bubbles appearing on top of the pancakes, flip and cook on the following side until golden
Complete this process until you have cooked all of the batter

* These pancakes can be served as is or with smashed avocado. If you make large pancakes you can fill the centre with avocado and roll them up like a wrap to serve