Lentil Pancakes with Yogurt

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These light, savory pancakes are served in place of bread in South India. I've modified the recipe from one posted to vegetariantimes.com to make it SCD legal.
2 cups red lentils
1 tsp salt
1/4 cup SCD yogurt (I use coconut yogurt)
1/4 tsp baking soda
1 cup fresh or frozen peas
1 small red onion, minced (about 1 c)
3 jalapenos, stemmed, seeded and finely chopped
1/2 cup cilantro, chopped
Coconut oil or ghee for greasing skillet
1. Place lentils in a large glass or stainless steel bowl, cover with 3 inches of water, and soak overnight. Drain. Transfer to blender or food processor, and purée with salt and 1 cup water until smooth. Transfer to bowl, cover with towel, and let stand six to 12 hours at room temperature, or until batter is fermented and slightly bubbly on surface. Stir in yogurt, baking soda, and 1/2 cup water.
2. Preheat oven to 200°F. Place baking sheet on center rack. Combine peas, red onion, chiles, and cilantro in bowl.
3. Lightly grease medium nonstick skillet with coconut oil or ghee. Heat skillet over medium-high heat. Pour 1/2 cup batter onto skillet. (Do not spread batter out thinly.) Drizzle 1/2 tsp. oil or ghee around edge of pancake to prevent it from sticking.
4. Sprinkle 3 Tbs. pea mixture over pancake. Cook 3 minutes, or until bottom is golden. Flip carefully, and cook other side 1 minute more, or until golden. Place pancake on baking sheet vegetable-side up, and keep warm in oven. Repeat with remaining lentil and pea mixture until you have 8 pancakes. Serve warm.
Yield: 8 pancakes
Cuisine   IndianCooking Method   Pan Fried
Main Ingredient   Beans/LegumesPrep Time   2 hours
Cooking Time   less than 15 minutes 
Features   Dairy-Free, Diabetic-Friendly, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

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