Able to be frozen: yes
Age Appropriate: Once tolerating dairy
Fermented Red Lentil Pancakes
GF | NF | EF
Equipment
- Container with Lid
- Blender
- Large bowl
- Knife and Cutting Board
- Frying Pan
- Spatula
- Measuring Cups and Spoons
- Grater
Ingredients
- 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
Instructions
- 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
Notes
* 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
Tried this recipe?Let us know how it was!
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