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–+ servings

Fermented Red Lentil Pancakes

GF | NF | EF
Print Recipe
Course 1 meal a day, Baby Led Weaning, BLW, Breakfast, Fritters, Snack
Servings 5 large or 10 small pancakes

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!