Sometimes you just need something to soak up all that sauce. And if you’re gluten free like me, then you might feel like you’re missing out on the naan party.
Consider this lentil pancake your curry hero. It’s the perfect base for any sauce or toppings - savory or sweet. Enjoy alongside a curry or soup for dipping or roll it up for a quick snack.
This pancake is high in fiber, protein, and iron. It’s grain-free and ready in 10 minutes.
Ingredients (makes 3 large pancakes):
1 cup red lentils
1 tsp psyllium powder
Pinch salt
Olive oil
Optional add ins:
Savory - cumin, coriander and fennel powder
Sweet - cinnamon and ginger powder
To make:
Soak lentils in water for 30 minutes or more
Drain and rinse
Heat cast-iron pan or skillet with generous amount of olive oil.
Blend lentils with ½ cup water, psyllium powder and salt to make batter. For a thicker pancake, keep the batter thick. For thinner, crispier pancakes, add a little more water.
Pour batter into pan, you may use a spoon to spread it out into a big circle.
Cook on medium for 3-5 minutes each side. Top and enjoy.
I love that you can get reeeeal creative with toppings. Here are some of my favorites -
Savory
Curry sauce (duh)
Salsa and avocado
Pizza sauce & toppings then throw it under the broiler
Sweet
Spread with peanut butter & honey and roll-up
Butter and maple syrup, enjoy as regular pancakes
Have you tried making lentil or garbanzo pancakes? What would you top this with?
