ReceptnaptárSweet lentil pancakes with jaggery
These lentil "dal pancakes" are a sweet, protein-rich take on Indian lentil pancakes (chilla): a batter blended from red lentils, sweetened with banana and cardamom. They can be gluten-free, and are very filling for breakfast.
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Method
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- Drain the soaked lentils and rinse.
- Blend the lentils with the oat flour, banana, milk, sweetener, cardamom and salt in a blender for 1–2 minutes until smooth.
- Stir in the baking powder and let the batter rest for 10 minutes.
- Heat a non-stick pan over medium heat with a little oil and pour in small ladlefuls of batter.
- Cook for 2–3 minutes on each side until golden and bubbly on top.
- Serve with yoghurt and fresh fruit.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the lentils so they blend completely smooth.
- Make small pancakes, because the batter is soft and large ones are hard to flip.
- The banana provides natural sweetness; a little less jaggery is enough.
- Keeps in the fridge for 2 days; reheat in the microwave or a pan.
Frequently asked questions
What can replace the lentils?
Mung beans work the same way.
Is it vegan?
Yes, with plant milk and plant yoghurt.
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