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

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Lentil and Whole Wheat Flour Pancakes


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  • 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
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