Lentil and Spinach Pancakes with Tahini Sauce

Name: Lentil and Spinach Pancakes with Tahini Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Red lentils (cooked); 150 g spinach; 120 g oat flour; 10 g baking powder; 20 g nutritional yeast; 5 g garlic powder; 120 g tahini; 30 ml lemon juice; 60 ml water

Savory and protein-packed pancakes made with red lentils and spinach, drizzled with a creamy tahini sauce. A hearty and nutritious breakfast option.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 315
Protein: 16 g
Fat: 11 g
Carbs: 38 g

Ingredients

for 4 servings

Red lentils (cooked)600 g
spinach150 g
oat flour120 g
baking powder10 g
nutritional yeast20 g
garlic powder5 g
tahini120 g
lemon juice30 ml
water60 ml

Method

5 steps

Blend the cooked red lentils and fresh spinach in a blender until smooth.
In a large bowl, mix the oat flour, baking powder, nutritional yeast, and garlic powder.
Combine the lentil-spinach puree with the dry ingredients to form a thick batter.
Heat a non-stick pan over medium heat and cook spoonfuls of batter until golden brown on both sides.
Whisk the tahini, lemon juice, and water together in a small bowl until smooth to create the sauce, then drizzle over the pancakes.