Lentil Flour Pancakes with Spinach & Mushrooms

Name: Lentil Flour Pancakes with Spinach & Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Red lentil flour; 300 ml water; 200 g spinach; 200 g mushrooms; 10 g garlic; 100 g onion; 20 ml tamari

Savory lentil flour pancakes filled with sautéed spinach and mushrooms. A hearty and nutritious vegan breakfast.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 14 g
Fat: 2 g
Carbs: 35 g

Ingredients

for 4 servings

Red lentil flour200 g
water300 ml
spinach200 g
mushrooms200 g
garlic10 g
onion100 g
tamari20 ml

Method

6 steps

Blend the red lentil flour and water until smooth to create the pancake batter.
Finely chop the onion and garlic, and slice the mushrooms.
Sauté the onion, garlic, mushrooms, and spinach in a pan until the vegetables are tender.
Stir in the tamari to season the vegetable mixture.
Heat a non-stick skillet and cook the batter into four individual pancakes.
Divide the sautéed spinach and mushroom mixture among the pancakes and fold them to serve.