These lentil pancakes are absolutely the easiest recipe-non-recipe for the perfect healing foods breakfast. Or lunch. Or dinner. I eat breakfast at all hours. Anyone with me?
The reason I classify these pancakes as a recipe-non-recipe is because there may be some chef-ery rule of requiring more than one ingredient to be called a recipe.
Oh, well there are other filling and topping ingredients, so maybe it’s a recipe after all. I’m not a chef. I’m a kitchen experimenter. All I know is the PANCAKE is one ingredient! And I find that pretty amazing.
These lentil pancakes were inspired actually from my brother, who is a chef.
I told him about this delicious lentil wrap recipe that I found on the Medical Mediums website, and it was my brother’s brilliant idea to service his breakfast appetite by taking all the ingredients out. Except the lentils.
This is going to be a short but sweet homage to Anthony Williams for his kitchen prowess, with delectably healing foods; my brother’s culinary creativity to be able to extract the essence of any food concept and make it uniquely his; and finally, my willingness to keep a little body fat stored away for a recession, with some chick pea butter nested inside and a maple-tahini drizzle over the top.
Still, a very low fat dish.
This would definitely be one of my brother’s more simplistic creations. He is a wizard in the kitchen in the way he pulls together flavors.
Here’s a step-by-step guide on the world's simplest lentil pancakes.
Step One: Soak the Lentils
In your blender, add 1 cup of red lentils, and 2 1/4 cups water. Let it soak for 3-4 hours. How easy is that?
Step Two: Blend the Lentils
Blend the lentils for about a minute and a half on high speed.
The blended lentil pancake mix will yield about a 32 oz. jar. Sometimes I make the mix with a little more water, and sometimes I make it with less. I experiment to find out what texture I like best. More water yields a crispier thinner lentil pancake.
Step Three: Check the Consistency
The consistency of your lentil pancakes is really a matter of preference.
The lentil pancake blend in this video is a little thick for my preference. But it's a simple fix. All you have to do is add a little more water and blend it up or even just add some water to the jar and shake it up.
Step Four: Pour Your Lentil Pancake
I use high heat, because I want them crisp. A thicker pancake (less water while soaking) will give a soft pancake like texture.
When you pour your mixture, use a 1/2 cup or so. And be ready to immediately swirl it around the pan. It will not be able to be swirled very quickly. So if your pan handles are the kind that get hot, you'll want to have towels on hand to swirl fast like lightning.
If you like yours like me, you'll know it's time to turn your lentil pancake over when the edges get crisp.
You need a non stick pan for this.
If you have a non stick pan, like the Ninja, and the non stick nature is not quite as it was when you bought it, spray a little coconut oil, or just put a little coconut oil on a paper towel and lightly grease the pan.
Step Five: Prep Your Fruit
For fruit, I used strawberries and cape gooseberries (in first photo) today.
First I spread a thin layer of chickpea butter on the lentil pancake, then the strawberries on one side, and rolled it up.
You could really get creative with what you put on top, to add extra yumminess.
Today I used tahini and maple syrup mixed together and drizzled it over the top and then topped my lentil pancake wrap with both berries for aesthetic appeal. And, of course, for the flavor bomb explosion!
Step Six: Eat Your Beautiful Creation!
I have to say, this was an amazing breakfast today!
It hits all the marks of food excellence. Plant based (easy to digest), very low fat, no eggs, no virus feeders. In case you ever thought fruit feeds viruses, NOPE! Fruits are poisons to viruses, like epstein bar, herpes, shingles, any virus actually.
If you've read any of my other blogs, you know how much I focus on removing viruses. This is a truly healing dish.
Lip Smacking Vegan Lentil Pancakes
Get your spirit ready to burst with joy over this fantastic healing breakfast!
Ingredients
Filling
Topping
Directions
- 1Soak lentils in blender with water for 3-4 hours
- 2Blend for 90 solid seconds on high speed
- 3Use non stick pan, or lightly oil pan. Coconut oil is a good choice.
- 4Pour by 1/2 cup at a time into HOT pan for crispy pancakes, Medium heat for softer pancakes.
- 5Make sure to spiral pan around to spread the mixture over the pan as thinly as possible. You have to do this very fast, as it sticks quickly.
- 6While pancake is cooking on one side, 3-4 minutes until edges are crispy, prep your fruit.
- 7Slice strawberries or fruit of choice and set aside. Also get your nut butter ready with a measured spoon. It's easy to heap on nut butters. We want to keep this a healthy low fat dish for easy digestion. You can also skip the nut butter all together.
- 8Once both sides of your pancakes are adequately browned, spread your THIN layer of nut butter on one side only and add strawberry slices to one side only and roll up your pancake into a spiral.
- 9Top with a mixture of tahini and maple syrup and some additional fruit.
- 10ENJOY!
These look yummy sis!
All the ingredients of an amazing 24/7 breakfast:) Kitchen prowess, experimental vigor, and unique twists make me want to try these swiftly… Great breakfast of Champs SLB.
I’m glad this recipe has inspired you. Thank you for your culinary support.
They are soooo yummy!