Red lentil pancakes (2 ingredients + spices)

Thin, savoury lentil pancakes, ideal for filling or lunch packages (eaten cold). Yields very lacy delicate pancakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak red lentils in water (ratio 1:3 lentils to water) overnight, then blend to smooth mixture. Add salt, pepper, and chili flakes to taste. Heat small pan with a spray of oil, bake small, thin lentil pancakes. Caution: regularly stir through mixture in bowl, it tends to separate!