Ingredients
Equipment
Method
- Add the red lentils to a container and pour in the milk kefir and 1/4 cup water. Mix well and cover with a lid to ferment over night
- The following day, add the fermented lentils to a blender with an extra 3/4 cup water, salt and baking powder. Blend on high until smooth
- Pour into a large bowl and add in a finely chopped garlic clove, finely sliced shallots, coriander and grated carrot. Mix well to combine
- Preheat a frying pan over a medium - high heat and add in one tbsp of cooking oil/fat
- Once the pan is hot, begin spooning in the batter. You can make either large or small pancakes. The pancakes are best cooked thinly
- Once you see small bubbles appearing on top of the pancakes, flip and cook on the following side until golden
- Complete this process until you have cooked all of the batter
Notes
* These pancakes can be served as is or with smashed avocado. If you make large pancakes you can fill the centre with avocado and roll them up like a wrap to serve
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Carly says:
Hey guys! For some reason I can't see this recipe, just thought I'd flag it. Thanks ❤️
Luka says:
oh thanks carly, it should be fixed now! x
Morgan says:
Do I put them in a fridge to ferment or just leave on the bench
Luka says:
the bench!
Yvonne says:
Hi ladies, just wondering if you freeze the batter or if you can freeze the pancakes? Or both? Thanks