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Fluffy red lentil pancakes
2023-02-15
https://www.metro.ca/userfiles/image/recipes/crepes-lentilles-12077.jpg
PT10M
PT20M
PT2H30M
Place lentils in a bowl and cover with water. Stir to wash well. Drain, then return to bowl with fresh water. Let soak for at least 2 hours, or overnight. Drain and rinse well.Put lentils in a blender container. Add soy beverage, dates, lemon juice, baking powder, vanilla extract and salt. Grind for about 1 minute.Add oats and blend again until smooth.In a non-stick skillet over medium-high heat, heat a little oil. Scoop ¼ cup of the pancake batter and place in the skillet (you can cook 3 pancakes at a time in a standard size skillet). Cook 3 minutes on one side, turn and cook 2 minutes on the other side. Repeat with remaining pancake batter.Serve with vegan butter and maple syrup.* Rest time 2h to 12hNote: Once cooked, these pancakes can easily be frozen in an airtight container with parchment paper between each one to prevent sticking. They can be reheated in a toaster.Source : Loounie
4
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1/2 cup (125 mL) red split lentils Selection
Water for soaking
1,5 cups (375 mL) soy beverage
4 pitted Medjool dates (or 1/3 cup small dates, well-packed)
1 tablespoon (15 mL) de lemon juice or white vinegar
1 tablespoon (15 mL) baking powder
2 teaspoon (10 mL) vanilla extract
Pinch of salt
1,5 cups (375 mL) old-fashioned rolled oats
Vegetable oil for cooking
Maple syrup and vegan butter, for garnish
Fluffy red lentil pancakes
4
Desserts - Collation
0:10
Preparation
0:20
COOKING
2:30
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)red split lentils Selection
-
Water for soaking
-
1,5 cups
(375 mL)soy beverage
-
4
pitted Medjool dates (or 1/3 cup small dates, well-packed)
-
1 tablespoon
(15 mL)de lemon juice or white vinegar
-
1 tablespoon
(15 mL)baking powder
-
2 teaspoon
(10 mL)vanilla extract
-
Pinch of salt
-
1,5 cups
(375 mL)old-fashioned rolled oats
-
Vegetable oil for cooking
-
Maple syrup and vegan butter, for garnish
Preparation
Place lentils in a bowl and cover with water. Stir to wash well. Drain, then return to bowl with fresh water. Let soak for at least 2 hours, or overnight. Drain and rinse well.
Put lentils in a blender container. Add soy beverage, dates, lemon juice, baking powder, vanilla extract and salt. Grind for about 1 minute.
Add oats and blend again until smooth.
In a non-stick skillet over medium-high heat, heat a little oil. Scoop ¼ cup of the pancake batter and place in the skillet (you can cook 3 pancakes at a time in a standard size skillet). Cook 3 minutes on one side, turn and cook 2 minutes on the other side. Repeat with remaining pancake batter.
Serve with vegan butter and maple syrup.
* Rest time 2h to 12h
Note: Once cooked, these pancakes can easily be frozen in an airtight container with parchment paper between each one to prevent sticking. They can be reheated in a toaster.
Source : Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
