These Lentil Pancakes are a great finger food for babies or kids. They are gluten, dairy, egg and nut-free so perfect for those with allergies
WHAT’S TO LOVE ABOUT LENTIL PANCAKES
- Finger Food: There is something about finger foods that kids love! Perfect for baby-led weaning.
- Easy To Adapt: Try them with different spices or add some other veggies into the mix.
- Nutrition: Lentils are a good source of protein and beta-carotene and also folate, fibre and vitamin C.
- Allergy-Friendly: Gluten, dairy, egg and nut-free.
HOW TO MAKE LENTIL PANCAKES
This is a simple recipe, that doesn’t take long to make, but you do have to allow time to soak the lentils to ensure you get an easy blending, creamy batter.
- Soak the lentils overnight.
- Drain the lentils.
- Puree lentils with a little water.
- Saute grated carrot, spinach and spices.
- Mix the pureed lentils with the sauteed vegetables and lemon juice.
- Fry tbsps of the mixture for approx 2 mins on each side.
Lentil pancakes are best served with something to dip into. Why not try
- Plain Yoghurt (Great with a squeeze of lemon juice and some chopped parsley) the tangy taste really compliments the flavour of the pancakes.
- Avocado Dip (For some extra veggie goodness)
- Lemon Herb Dip
- Curry (Sweet Potato & Chickpea Curry, Fruity Chicken Curry, Egg Curry)
Lentil pancakes are best served warm, straight after cooking. You can refrigerate and freeze them but the taste and texture is not as good. I often freeze them and my boys are happy to eat them cold or re-heated.
- Refrigerate: Store in an airtight container for up 1 day.
- Freeze: Store in an airtight container for up to 3 months.
- Reheat: You can gently heat in a pan, microwave or toast them.
FREQUENTLY ASKED QUESTIONS
Can I use different lentils? No, this recipe has been developed using red split lentils, other lentils will not break down in the same way.
Do I have to soak the lentils? Yes, this softens the lentils for blending into a batter.
Do you need to cook the lentils before blending? No, you should not cook the lentils, doing this will change the texture.
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Lentil Spinach Pancakes
- 180g (1 cup) Red Split Lentils
- 1/3 cup Water
- 1 Garlic Clove, minced
- 1 Carrot, grated
- 1/4 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 2 handfuls Baby Spinach (finely chopped into ribbons)
- 2 tbsp Fresh Lemon Juice
- 1/4 tsp Salt*
- 1 tbsp Oil (for frying)
- Add the lentils to mixing bowl and cover with water. Allow to soak overnight.
- Drain the lentils and add to a blender / food processor along with the water. Blend until you have a smooth batter. You may find you need more water, add as needed. (See process shots for batter image)
- In a frying pan, heat 1/2 tbsp of the oil over a medium-high heat. Add the carrot, garlic, smoked paprika, cumin and spinach, reduce the heat to medium-low and cook until softened (around 4-5 mins).
- In a large mixing bowl mix together the lentil batter along with the sauteed vegetables and the lemon juice.
- Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil). Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner) Repeat to fill the pan.
- Cook for around 2 minutes on each side (this will vary depending on the pan, heat and how thin your pancake is). You want to look for bubbles forming and your pancakes should be able to be flipped easily.
- Remove pancakes from the pan and repeat with the remaining mixture. Serve
- The amount of oil you need will depend on your pan. I find I can use very little when using a non-stick pan, a light spray is usually enough.
- I do not normally add salt to my recipes but I do feel that the salt greatly enhances the recipe and helps to balance the flavours. This is optional and for taste only. Leave out if cooking for a baby.
- These pancakes are best served with a dip or curry. See post for suggestions and recipe links.