Tasty Vegan Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Red lentils - 180 g (soaked for 4 hours)
02 -
Swiss chard - 1 piece
03 -
Large onion - 1
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Water - 330 ml
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Fresh ginger - 2 cm
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Garlic - 1 big clove
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Neutral oil - sunflower, peanut, or rapeseed
08 -
Salt - to taste
09 -
Black pepper - to taste
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Chili - optional, to taste
# Instructions:
01 -
Leave the red lentils in a big bowl of cold water for about 4 hours. They’ll swell up and nearly double in size.
02 -
Trim the base of the Swiss chard, then chop it into pieces. Peel the onion and cut it up into chunks.
03 -
Take the soaked, drained red lentils and put them in a blender with ginger, garlic, salt, and water. Blend until the mix is smooth and creamy.
04 -
Heat around 4 or 5 tablespoons of oil in a non-stick pan. Spread out the onions on the bottom and let them brown without stirring. Layer the Swiss chard over the onions.
05 -
Pour the lentil batter thinly over the veggies (keep it under 5 mm thick). Add salt, black pepper, and chili if you’d like.
06 -
Wait until the top of the pancake starts to firm up. Flip it either by tossing it out of the pan or using a lid for help.
07 -
Cook until it’s crispy and golden on both sides. Add more oil if it looks dry. Serve hot with a splash of light soy sauce for extra flavor!
# Notes:
01 -
Vegetarian recipe packed with protein
02 -
Lentils need to be soaked beforehand
03 -
Great as a light meal
04 -
Works well as a main course or appetizer