Child Dipping Lentil Pancake into Yoghurt Dip
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Lentil Spinach Pancakes

A great finger food made with red split lentils, spices and vegetables.
Course Snack / finger food
Cuisine Asian Influenced
Keyword Lentil Pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 12 hours
Total Time 12 hours 15 minutes
Servings 14
Calories 58kcal
Author Amy Whiteford

Ingredients

  • 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)

Instructions

  • 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

Notes

  1. 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. 
  2. 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.
  3. These pancakes are best served with a dip or curry. See post for suggestions and recipe links. 
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 
**This recipe was originally published on July 14th, 2016 the recipe has been updated (May 12th, 2020) due to some readers finding the pancakes too bitter. To combat this I have added to the recipe: a carrot (for sweetness), lemon juice and salt (do not add for under 1s). I also sauteed the carrot with the spices, rather than adding the spices raw to the mixture.

Nutrition

Calories: 58kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 161mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1170IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg