Protein-Packed Savoury Pancakes Rich in Veggies 💯 Vegan, Grain-Free and Gulten-Free❗️

Whether you're a vegan or just looking to add more plant-based meals to your diet, these lentils savory pancakes are a delicious and absolutely amazing option for you.
Drain the soaked red lentils and rinse them well under running water.
In a blender or food processor, combine the soaked lentils and water. Blend until you have a smooth batter-like consistency.
Transfer the lentil batter to a mixing bowl and add olive oil, the shredded carrot, red pepper, cabbage, chopped green onion, salt, black pepper (if using), and baking powder. Mix well to combine all the ingredients.
Heat a non-stick pan or skillet over medium heat and lightly grease it with some coconut oil or any oil of your choice. Spoon a half cup of the lentil batter onto the pan and spread it gently to form a round pancake shape. Cook the pancake for about 2 minutes on one side with a cover, or until it turns firm and you can flip it. Flip it over using a spatula and cook for an additional 2 minutes with a cover again. Turn a second time and cook each side for an extra 30 seconds or 1 minute without the cover this time, to allow the pancakes to cook thoroughly. Remove the cooked pancake from the pan and place it on a plate. Repeat the process with the remaining batter.
Serve the red lentil savory pancakes hot or cold as a side dish or main course. They can be enjoyed with your choice of salads, meats, spreads, etc..
Ingredients:
These amounts made 5 large savory lentils pancake:
1 cup (190 g) red lentils (soak for at least 4 hours or overnight)
1 cup water
2 tbsp. olive oil
50 g shredded carrot (or any veggies of your choice)
40 g shredded red pepper (or green or orange peppers)
40 g shredded cabbage (or other veggies of your choice)
15 g (or 1 unit) chopped green onion
1 tsp. salt
black pepper (optional)
½ tbsp. baking powder
The Macros per 1 Pancake are as follows:
Energy: 197 calories
Protein: 9.55 g
Fat: 6.31 g
Carbohydrates: 27. 28 g
Fiber: 4.8 g
Ingrédients :
Ces quantités permettent de préparer 5 grandes crêpes salées aux lentilles :
1 tasse (190 g) de lentilles rouges (tremper pendant au moins 4 heures ou toute la nuit)
1 tasse d'eau
2 cuillères à soupe d'huile d'olive
50 g de carottes râpées (ou tout autre légume de votre choix)
40 g de poivron rouge râpé (ou vert ou orange)
40 g de chou râpé (ou tout autre légume de votre choix)
15 g (ou 1 unité) d'oignon vert haché
1 cuillère à café de sel
poivre noir (facultatif)
½ cuillère à soupe de levure chimique
Les macros pour 1 crêpe sont les suivantes :
Énergie : 197 calories
Protéines : 9,55 g
Lipides : 6,31 g
Glucides : 27,28 g
Fibres : 4,8 g
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