Savoury Red Lentil Pancakes

I’m not really a sweet breakfast person. I love porridge, but I can’t do it every day. I eat eggs, but my system doesn’t tolerate too many, and I find toast too heavy and drying. I’ve been on a savoury breakfast quest for a long time, adding new ideas to my repertoire so I can have a light but satisfying and nourishing meal to start my day. These savoury red lentil pancakes are a riff on another savoury pancake we make a lot in our house using besan flour, which is similar to chickpea flour (though not, as I recently learned, the same thing!). The besan pancakes are super filling without being heavy and offer a great hit of protein to start the day (a really great vegan protein option) and swapping it for red lentil flour is equally satisfying and delicious. They’re slightly nutty and earthy, and give the pancake great texture and bite. If you can’t get hold of red lentil flour, try getting besan flour from the Indian grocer. I get my red lentil flour from Pinnaroo farms, a wonderful family-owned business located in regional SA. They grow, sprout and mill their own flours and have a deep passion for health and caring for the earth. I taught Pip, one of the owners to meditate at the beginning of the year, and she introduced me to their incredible products. This isn’t sponsored by the way, I’m just a big fan!

Serves 2

You’ll need

3 cm piece of leek, quartered and thinly sliced (or ¼ small onion, diced)

½ cup Sprouted Red Lentil Flour

½ teaspoon ajwain seeds

½ teaspoon coriander powder

½ teaspoon turmeric powder

Salt & pepper to taste

½ cup water

2 teaspoons ghee

Handful greens of choice 

Topping ideas

Fresh coriander leaves, lemon juice, chutney, avocado, fresh goats cheese, black (mineral) salt

How to

1. Place the leek/onion in a small mixing bowl. Add the lentil flour, all of the spices, salt and pepper and toss to combine.

2. Add the water, stirring to combine until you have a good batter. You may need more or less water. Aim for a batter that is running but not too thin, like a good classic pancake batter.

3. Heat 1 teaspoon of the ghee in a frying pan. Add half of the batter, and spread to ensure it’s not too thick. Fry until golden, about 3-5 minutes, then flip and cook for a few more minutes.

4. Keep the first pancake warm in the oven while you cook the second. 

5. Serve each pancake with some sauteed greens of choice (cook in a separate pan while you make the pancakes) and any of the other suggested toppings.