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.
Course: Breakfast, Dinner, Lunch
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
*Nutrition information is for 1 pancake without toppings.