Metabolic Balance Red Lentil Pancakes

23 June

A simple, protein rich pancake made from nothing but red lentils and water. Perfect as a wrap or served with your favourite toppings and a great way to hit your pulse serve at lunch.

1 cups red lentils (dried) — do not substitute yellow lentils
2 cups water (for soaking)
1 teaspoons ghee (optional, for cooking)

Serving size will depend on your personal Metabolic Balance plan (the weight of your allocated pulses dry).

Soak the lentils: Place 1 cups red lentils (dried) do not substitute yellow lentils in a bowl and cover with 2 cups water (for soaking). Soak for at least 3hours, or overnight if you're prepping ahead.

Blend into batter: Drain the lentils and transfer to a blender. Blitz until smooth — the batter will be thick and pourable, similar to a standard pancake batter. Add any optional extras here: fresh herbs, spices, grated veg, or a little fruit if you're going sweet. I like to add sautéed veggies with goats cheese.

Cook the pancakes: Heat in pan over medium heat. Use a small amount of 1 teaspoons ghee (optional, for cooking) or cook dry if your pan is good quality. Pour in enough batter to form a pancake and cook until the edges look set and the surface starts to bubble — about 2–4 minutes 04:00. Flip and cook for another 1–2 minutes until golden.

Serve: Serving size will depend on your personal Metabolic Balance plan (the weight of your allocated pulses dry). Serve flat as a pancake, or use as a wrap. Great warm or at room temperature.