Friday, March 11, 2011

Spicy Lentil Pancakes with a Southwestern Twist

I am one of those people who likes dinner for breakfast.  Leftover soup, rice and beans, or stir fry give me the protein I need to get off to a good start.  These pancakes could be eaten for dinner, with a salad or cooked veggies on the side.  I like to eat them for breakfast to help stabilize my blood sugar first thing in the morning.  They are filled with protein, fiber, folate, iron and magnesium.

This recipe requires some planning since the lentils and rice need to be soaked overnight.  The prep and cooking time is about an hour, start to finish.  I have used short grain white rice and brown basmati rice in this recipe, and both work.  The white rice pancakes are a little less crumbly.

Ingredients:

2 1/2 cups water
1 cup green lentils
1/4 cup rice
1 tsp salt
1/2 tsp baking soda
1/2 tsp cumin
1/2 tsp turmeric
1/8 tsp cayenne
1/2 cup diced red or yellow bell pepper
1/4 cup diced red onion
1/4 cup chopped cilantro
ghee or coconut oil for frying
salsa for garnish

Directions:

Wash lentils and rice.  Place lentils, rice and 2 1/2 cups water in a container and soak overnight in the refrigerator.  Pour lentils, rice and the leftover water in a food processor with the blade attachment on.  Process until pasty, about 2 minutes.  Add salt, baking soda, cumin, turmeric and cayenne and process until mixed in.  Pour mixture into a mixing bowl.  Stir in bell pepper, onion and cilantro.  Heat a heavy skillet or a nonstick frying pan to medium high and add coconut oil or ghee.  If not using a nonstick frying pan, higher heat and more oil is needed to prevent these babies from sticking.  Place 1/4 to 1/3 cup of batter on hot pan and let cook until lightly browned on the bottom.  Flip and cook until done.  Continue until all batter is used up.  Garnish with your favorite salsa.  Makes 14 to 16 pancakes.  Source:  www.foodsensitivityjournal.com

This recipe has been shared with Real Food Wednesday, Fight Back Friday and Food on Fridays.

5 comments:

  1. It's almost like an eggless omelette! I'm allergic to eggs and really miss them. Your pancakes look delicious!

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  2. Garnish with Salsa - YES! I agree, probably for breakfast, but an evening snack would be delightful!

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  3. i'm one of those people who like leftovers for breakfast too so i always plan to have more haha. i love the indian twist! recently did a shepherd's pie, but with masala minced meat (:

    http://mummyicancook.blogspot.com/2011/03/masala-kheema-shepherds-pie.html

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  4. MMMMMMM,...I love those spiced up lentil pancakes a lot! They look fantastic & ooh so appetizing too, my friend! :)

    A lovely meal!

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  5. Hey, nice site you have here! Keep up the excellent work!


    Cold Food Displys

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