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Fermented Red Lentil Pancakes

GF | NF | EF
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Servings: 5 large or 10 small pancakes
Course: 1 meal a day, Baby Led Weaning, BLW, Breakfast, Fritters, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup red lentils  dried
  • 3/4 cup milk kefir  or coconut for DF
  • 1/4 cup water 
  • 3/4 cup water for blending (for blending)
  • 1 small carrot  grated
  • 1/4 bunch shallots finely sliced
  • 2 tbsp fresh coriander  finely chopped
  • 1 garlic clove  finely chopped
  • 1/2 tsp baking powder
  • 1 tsp salt 
  • 2 tbsp cooking oil/fat 

Equipment

  • Container with Lid
  •  Blender
  • Large bowl
  • Knife and Cutting Board
  • Frying Pan
  • Spatula
  • Measuring Cups and Spoons
  • Grater

Method
 

  1. 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
  2. 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 
  3. Pour into a large bowl and add in a finely chopped garlic clove, finely sliced shallots, coriander and grated carrot. Mix well to combine 
  4. Preheat a frying pan over a medium - high heat and add in one tbsp of cooking oil/fat 
  5. Once the pan is hot, begin spooning in the batter. You can make either large or small pancakes. The pancakes are best cooked thinly
  6. Once you see small bubbles appearing on top of the pancakes, flip and cook on the following side until golden
  7. 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