These healthy lentil pancakes are so easy to make and are a great alternative to bread-based sandwiches that often leave you feeling heavy, bloated and tired.
You can change the herbs used to mix it up a bit and batch cook a few for the next day or even freeze. Fill high with all your favourite fillings such as hummus, spinach leaves and chicken or guacamole, rocket and prawns. Take to work or eat at home.
Note this is not my own recipe but inspired by many variations, particularly Romy Gill, BBC Good Food.
Recipe
Lentil Pancakes
Notes: These can be frozen –
- Leave to cool on a wire rack.
- Put baking parchment between each to avoid freezing together.
- Place in a plastic bag and freeze.
- Re-heat in a little oil in a suitable pan when ready to use.
Adding whole seeds rather than ground adds extra crunch and texture.
Ingredients:
- 150g soaked lentils overnight in filtered water.
- 1 tbsp of chickpea flour
- 1/2 tsp of baking powder
- herbs of choice – mine are fennel seeds or cumin seeds and chilli powder.
- drizzle of olive oil or ghee if you’re wanting some extra SCFA for your gut 🙂
- sprinkle salt and pepper to taste.
Method:
- Place the lentils, approx 250ml of filtered water and all other ingredients other than oil into a food mixer and whiz until well-blended. You want it to a pourable mixture but reasonable thick so you will need to press it gently into shape in the pan.
- Warm a non-stick frying pan to a medium heat, add a drizzle of oil or ghee and add a ladle of the mixture.
- Push down with a non-stick spoon to desired size.
- Cook for 2-3 mins on each side – do not over cook as they can dry out quickly.
- Keep warm while finishing off your fillings if you’ve not already done this or leave to cool if freezing.
Contact Katherine to find out how she can help you further.
