Lentil pancakes not only taste delicious, they also contain a lot of protein. Here you will find a simple and quick recipe for the vegan pancakes.
Lentil pancakes are not only nice and crunchy, they are also a good source of plant-based protein. The preparation of the vegan and gluten-free pancakes is very easy and only requires a little preparation time for soaking the lentils.
Both red and yellow lentils are best for the lentil pancakes. When buying legumes, pay attention to organic quality and regionality as much as possible. Not only are you supporting ecologically more sustainable agriculture, but with lentils from Germany you are also making sure that the legumes have not had any long and therefore CO2-intensive import routes behind them.
Lentil Pancakes: A simple basic recipe
Ingredients:
150 large lentils
300 ml water
0.5 tsp salt
2 tablespoons vegan margarine
Directions:
Place the lentils in a saucepan with plenty of cold water. Let them soak for at least three hours.
Drain them through a colander and puree them in a blender along with the water and salt. Alternatively, you can puree them in a tall container with a hand blender.
Heat the vegan margarine in a pan over medium-high heat. Add a large spoonful of the lentil mixture to the pan for each pancake, then fry the lentil pancakes on both sides for about 4 minutes or until golden brown. Complete!
Lentil pancakes: ideas for the filling
You can enjoy the lentil pancakes both sweet and savory.
For example, the following classic pancake toppings are suitable as a sweet filling:
- Syrup to taste
- homemade jam
- (vegan) yoghurt
- roasted nuts
- nut butter
- hot berries or red fruit jelly
For example, for a savory filling, use:
- (vegan) yoghurt dip
- fried tofu
- a simple tomato salad
- homemade hummus
- steamed spinach
- fried mushrooms (e.g. fried porcini mushrooms)
