How to Make Inexpensive Lentil Pancakes That Taste Good and Are Great for Diabetics
These pancakes are easy and inexpensive to make and taste quite good! They are light, thin, and perfect with a variety of savory dishes or in place of bread for a sandwich. The lentils are full of protein and fiber, which makes them "diabetic friendly" and, frankly, good for non-diabetics. That said, you do have to limit how many you eat if you're diabetic (as with everything else!). I include some simple spices in the pancakes, but you can vary them to suit your own tastes. You will need to pre-soak some red lentils and grind them in a blender or food processor, but it's worth the extra step (see below). Want the pancakes for breakfast? Go ahead. Consider topping them with an egg and/or cheese for a different, savory-style pancake! Enjoy!
Lentil Pancakes -- Makes 4
1 cup of lentil puree (see below)
1 large egg
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/8 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of dried parsley flakes
1/4 teaspoon of dried dill
1 teaspoon of baking powder
2 - 3 teaspoons of milk
In a medium bowl whisk all the ingredients listed above until they are completely blended. Heat a small, non-stick skillet over medium heat and spritz the skillet with canola or olive oil (or brush on the oil). When the skillet is hot, pour on about 1/4 of the batter and spread out the batter with the back of a spoon or with a spatula (the pancakes should be thin, not thick, so add a little more milk if the batter is too thick). Cook the pancakes for a few minutes or until the tops have lost their shine, and/or the edges are cooked. Flip the pancakes and cook them for another minute or two.
1 1/2 cups of red lentils
Very hot/boiling water to cover
Rinse the lentils well in a sieve or colander. Soak the lentils for a few hours in the hot water. Drain them well, then put them in a blender or food processor. Add 1/2 cup of water to the lentils then pulse or blend them until you have a smooth paste. You can store the extra lentil puree covered in the refrigerator to use later in the week.