Vegan Lentil Pancakes
Ingredients:
- 1 cup lentils (any kind you want in any mixture)
- 2 Cups Brown Rice (or Quinoa, which is gluten free and high in protein)
- Water
- Any types of herbs or spices desired ( salt, garlic, chives, ginger, curry, cayenne pepper, dill, basil…. anything really!)
- Coconut Oil (Olive Oil)
To Prepare:
- Soak rice and lentils in water over night.
- In the morning rinse lentils and rice.
- In a food processor combine lentils with water slowly until the batter is just a little course.
- Add herbs and spices and blend briefly until herbs and spices are thoroughly incorporated into the batter.
- Let sit for a few hours until dinner time to settle.
- In skillet, add oil and heat until water dances across surface of pan.
- With a spoon, drop balls of pancake batter into pot and allow to cook until pancake can easily be lifted by a spatula, then flip.
- Cook for another couple of minutes.
If you would like a sourdough flavor just leave batter out over night to ferment a little before cooking. This batter can last up to a week in the refrigerator and makes more than can be consumed in one meal by two adults!
Tags: Food, Gluten Free, Recipe, Vegan