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.
*Nutrition information is for 1 pancake without toppings.