These aren’t your typical pancakes; give this South Indian dosa-inspired pancake recipe a try to add more plant protein to your diet. These savory pancakes are perfect on their own with a dollop of Greek yogurt or as a side dish.
1. Soak the red lentils in cold water overnight.
2. Rinse and drain the lentils.
3. For the batter, add the lentils to a blender with 5 fl oz water, chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder, and yogurt. Blend until it forms a smooth paste.
4. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk until well combined and set aside.
5. Heat a non-stick pan over medium heat. Once hot, brush the pan with oil. With a small ladle, carefully pour in some batter and spread to form a pancake. Brush a little more oil on top of the pancake and cook for 2-3 minutes on each side. Repeat to finish cooking the remaining batter.
6. Serve hot or at room temperature with yogurt and your additional choice of topping.
Wheat flour can be used in place of chickpea flour.
Chutney is typically paired with the pancakes, but can be substituted with a fruit jam, pickle, or hot sauce of choice.
Per Serving: Calories: 99, Saturated Fat: 1g, Sodium: 299mg, Total sugars: 1g, Fiber: 2g, Protein: 6g
https://www.bbc.co.uk/food/recipes/red_lentil_pancakes_05590