These Red Lentil Pancakes are a delightful fusion of nutrition and flavor. Made with a creamy lentil base and filled with a hearty vegetable mixture, they’re perfect as a meal or snack for any time of the day.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 2 glasses (400 ml) milk
- 1 glass (170 g) red lentils
- 1 additional glass (200 ml) milk
- 1 glass (200 ml) milk or water
- 2 large eggs
- 10 g baking powder
- 1/2 glass (100 ml) olive oil
- Sweet red pepper powder, to taste
- Black pepper, to taste
- Chili pepper, to taste
- Salt, to taste
- Vegetable oil, for frying
- 350 g boiled peas, potatoes, and carrots (combined)
- 3 tablespoons strained yogurt
- 3 tablespoons mayonnaise
Directions
- Cook the Lentils
Combine 2 glasses of milk (400 ml) and 1 glass of red lentils (170 g) in a pot. Cook over medium heat until the lentils start to soften, stirring occasionally to prevent sticking. - Add More Milk
Once the lentils are partially cooked, add 1 additional glass of milk (200 ml). Continue cooking until the lentils are fully soft and tender. - Blend the Mixture
Transfer the cooked lentils and milk mixture to a blender or food processor. Blend until smooth and creamy. Let it cool slightly. - Prepare the Batter
In a large bowl, combine the lentil puree with 1 glass of milk or water (200 ml), 2 eggs, baking powder, and olive oil. Season with sweet red pepper powder, black pepper, chili pepper, and salt to taste. Mix until smooth, creating a batter-like consistency. - Fry the Pancakes
Heat vegetable oil in a frying pan over medium heat. Pour a scoop of batter into the pan and spread evenly to form a pancake. Fry for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter. - Prepare the Filling
In a bowl, mix the boiled peas, potatoes, and carrots with strained yogurt and mayonnaise. Adjust seasoning with salt and pepper as needed. - Assemble the Pancakes
Spread a generous layer of the vegetable filling onto each pancake. Fold or roll the pancake, securing the filling inside.
Serving Suggestions
- Serve warm with a side of green salad.
- Drizzle with a tangy tomato sauce or chutney for extra flavor.
- Top with a dollop of plain yogurt or sour cream.
- Pair with a cup of tea or coffee for a hearty snack.
- Enjoy as a light lunch with a bowl of soup.
Cooking Tips
- Use fresh, high-quality red lentils for the best texture and taste.
- Adjust the spices in the batter and filling to suit your heat preference.
- Make sure the pan is evenly heated before frying to prevent sticking.
- For a vegan option, replace eggs with a flaxseed or chia seed mixture.
- Allow the lentil puree to cool slightly before mixing with other ingredients.
Nutritional Benefits
- Rich in plant-based protein and fiber from red lentils, supporting digestion and muscle repair.
- Packed with vitamins and minerals from the vegetable filling.
- Healthy fats from olive oil provide sustained energy.
- Low in refined carbohydrates, making it a balanced meal option.
Dietary Information
- Vegetarian-friendly.
- Can be made vegan with substitutions (replace eggs and mayonnaise).
- Gluten-free, provided no wheat-based additives are used.
Nutritional Facts (per pancake with filling)
- Calories: 220
- Protein: 8 g
- Fat: 11 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Calcium: 100 mg
Storage
- Refrigerate leftover pancakes and filling separately in airtight containers for up to 3 days.
- Reheat pancakes in a skillet or microwave before assembling.
- Freeze pancakes individually with parchment paper between layers for up to 1 month. Thaw and reheat as needed.
Why You’ll Love This Recipe
- High in nutrients and full of flavor.
- Easy to prepare with simple, wholesome ingredients.
- Customizable with your favorite spices and fillings.
- Perfect for meal prep or a quick meal on busy days.
Conclusion
These Red Lentil Pancakes with Vegetable Filling are a unique and healthy take on traditional pancakes. Their creamy lentil base and flavorful vegetable filling make them a satisfying and versatile dish for any occasion. Whether you enjoy them fresh off the skillet or save some for later, they’re sure to become a household favorite!
Frequently Asked Questions
- Can I use green lentils instead of red lentils?
Red lentils cook faster and blend smoother, but green lentils can be used with longer cooking and blending times. - Can I make these pancakes ahead of time?
Yes, cook and store the pancakes in the refrigerator, then reheat before serving. - Can I bake these pancakes instead of frying?
Yes, bake them on a greased baking sheet at 375°F (190°C) for 10-12 minutes, flipping halfway. - What can I use instead of mayonnaise in the filling?
Replace mayonnaise with additional strained yogurt or a plant-based alternative. - Can I freeze these pancakes?
Absolutely! Freeze them individually for easy reheating later. - What other fillings can I use?
Try sautéed mushrooms, spinach, or a mix of beans and cheese. - How do I make the batter vegan?
Replace eggs with flaxseed meal or chia seeds mixed with water. - Can I serve these cold?
Yes, they taste great cold and make a convenient grab-and-go snack. - Are these pancakes spicy?
The spice level depends on the amount of chili pepper used; adjust to your taste. - What can I serve with these pancakes?
Pair them with fresh salads, dips like hummus, or a tangy chutney.