Now Reading
Lentil and Whole Wheat Flour Pancakes

Lentil and Whole Wheat Flour Pancakes

Repurpose leftover lentils and spare veggies in this super simple and quick recipe.
By Shuchi Mittal
Lentil and Whole Wheat Flour Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lentil and Whole Wheat Flour Pancakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Shuchi Mittal
  • Total Time: 20 mins

Description

Repurpose leftover lentils and spare veggies in this super simple and quick recipe.


Ingredients

Scale
  • 2 cups leftover lentils (any kind will do, I used a mixture of red lentils & black eyed peas, but you can use yellow, green or even leftovers from your Indian takeout!)
  • 3/4 cup whole-wheat flour (atta)
  • 1/2 cup mixed grated veggies like carrots, zucchini, cabbage and peppers
  • Olive oil for pan frying

Instructions

  1. Mash the lentils with a spoon and then mix all the ingredients (except the oil) to make a smooth thick pancake-like batter. Adjust salt if required. If the batter is too thick/dry, add some water to get the right consistency.
  2. Heat oil in a non-stick pan and spoon dollops of the mixture onto the pan. Flatten slightly and cook till brown and crisp on both sides. Serve hot with yogurt, tomato chutney or pickle.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top