Vegan Savoury Pancakes [Oil Free]
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
10 4" Pancakes
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Calories
80 kcal
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Course
Main Course, Breakfast
Vegan Savoury Pancakes [Oil Free]
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These lentil pancakes AKA vegan savoury pancakes make the perfect kind of dinner pancake! Packed with big flavour, protein dense and completely wholesome.
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Ingredients
- 1 cup split red lentils soaked in boiling hot water for 30 mins and then drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon sea salt
- 3 tablespoons nutritional yeast
- 1 + ⅓ cup unsweetened cashew milk or milk of choice
- 1 handful baby spinach finely chopped
- 4 green onions thinly sliced
Optional Toppings
- vegan bacon bits
- Onion gravy
- guacamole
- Cashew cream
- chives, green onion, parsley, or cilantro
- maple syrup
- sriracha mayo
Instructions
- Place your lentils in a heat proof bowl and cover them with boiling hot water from a kettle or stove top for 30 minutes, but DO NOT cook them. Then drain.
- Meanwhile, finely chop your spinach and green onion by hand or by using a food processor and set aside and preheat your nonstick griddle over medium/high heat.
- Add your drained lentils and all remaining ingredients EXCEPT the spinach and green onion to your blender. Process until smooth. Then add the spinach and onion and blend for 1-2 seconds, just to mix the veggies in, or use a spatula to stir them in. Don't blend the veggies.
- Pour the pancake batter directly from the blender spout onto your hot griddle and make pancakes that are approx. 4 inches in diameter. If the pancakes don't spread easily, gently press down the center of the pancake with the back of a ladle or spoon to make them thin and to ensure even cooking.
- Cook for 4-5 minutes until the edges appear set and several bubbles have formed on top. Then flip and cook another 3-5 minutes until cooked through.
Equipments used:
Notes
- Do NOT sub the lentils! You must use SPLIT red lentils for this pancake batter to work.
- Soak the lentils in hot water, but DO NOT cook them. You may soak in hot water for 30 minutes, or soak in cold water overnight. Either way is fine.
- Mix the chopped veggies into your batter, but do not blend them or your pancakes will be green and the texture will be a little off.
- These taste best fresh, but can be kept refrigerated for up to 3 days and reheated in the toaster. You may also freeze them, once completely cooled, in a freezer safe container or zip top bags, for up to 3 months.
Nutrition Information
Show Details
Calories
80cal
(4%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
1g
(2%)
Sodium
200mg
(8%)
Potassium
251mg
(7%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
410IU
(8%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 104" Pancakes
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80cal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 200mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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