Spiced Lentil
Pancakes
Ideal for batch-cooking at the start of the week, this plant-based breakfast packs in plenty of hormone-balancing protein and fibre.
Ingredients
1 cup / 100g red lentils, soaked overnight
2/3 cup / 100ml of water
1/2 tsp ground turmeric
1 tsp cumin seeds
1 tbsp extra virgin olive oil
Salt and freshly ground pepper, to taste
Optional: fresh coriander, sliced chillies, plain yoghurt, chutney
Directions
Drain the lentils and pour into a blender or food processor. Add a little water and blend to make a smooth batter.
Stir in the turmeric, cumin seeds and chilli (if using) and season to taste.
Heat a little of the olive oil on a non-stick pan and, using a ladle, pour a small portion of the batter in and spread it into the shape of a pancake.
Allow to cook for 2-3 minutes each side until golden.
Remove from the heat with a spatula and serve with coriander, yoghurt or a little chutney if you prefer.
