Savory Lentil + Quinoa Protein Pancakes
Red lentils and white quinoa are soaked overnight and blended with a mixture of spices to create a savory and protein-packed pancake batter. Minced serrano peppers and shallots are folded in to add a subtle kick, and the batter is cooked to perfection in a pan. The topping ideas for these savory pancakes are endless, but I highly recommend you start with tomatoes, avocado, and this hemp seed + pepita dressing drizzled on top.
Servings: 5
Calories: 261kcal
Ingredients
For the Pancakes
- 1 cup red lentils
- 1 cup white quinoa
- 1 ¼ cup water
- 1 clove garlic, minced
- ¼ cup fresh cilantro leaves
- 1 tablespoon coconut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- ¾ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- 1 to 1 ½ teaspoons large grain sea salt or to taste (I use 1 ½ teaspoons)
- Freshly ground black pepper, to taste
- 1 serrano pepper, seeded and minced
- 3 tablespoons minced shallots
Topping Ideas
- Sliced avocado
- Sliced cherry tomatoes
- Peppery greens (e.g., arugula)
- Creamy hemp seed and pepita dressing
Instructions
- Add the lentils and quinoa to two separate airtight containers. Pour tap water into both containers until it completely covers the lentils and quinoa. I like to have an extra two inches or more water on top because it will be absorbed overnight. Refrigerate both containers overnight or for at least 8 hours.
- Drain and thoroughly rinse both the lentils and quinoa.
- Add the lentils and quinoa to a food processor along with the 1 ¼ cup water, minced garlic, cilantro leaves, coconut oil, lemon juice, apple cider vinegar, baking powder, garlic powder, coriander, salt, and pepper. Process for 2-3 minutes or until the batter is completely smooth.
- Transfer the batter to a large mixing bowl and gently fold in the serrano peppers and shallots.
- Heat a medium skillet or griddle pan over medium heat. Spray or rub the pan with coconut oil. Once the pan is hot, drop a full ladle of batter into the skillet and cook for 2 to 2 ½ minutes on one side. Flip and cook another 2 to 2 ½ minutes on the other side. You want the pancake to just be turning golden in color. Transfer the cooked pancake to a plate and repeat with the remainder of batter, making 4 large or 5-6 medium pancakes.
- Serve slightly warm topped with fresh veggies of your choosing.
- Refrigerate leftover pancakes.
Notes
*Nutrition information is for 1 pancake without toppings.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 40g | Protein: 13g | Fat: 6g | Sodium: 375mg | Sugar: 2g