Ingredients

The following ingredients have 5 Servings
  • 1 cup red lentils
  • 1 cup white quinoa
  • 1 1/4 cup water
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1 to 1 1/2 teaspoons large grain sea salt or to taste ((I use 1 1/2 teaspoons))
  • Freshly ground black pepper, to taste
  • 1 serrano pepper, seeded and minced
  • 3 tablespoons minced shallots
  • Sliced avocado
  • Sliced cherry tomatoes
  • Peppery greens (e.g., arugula)
  • Creamy hemp seed and pepita dressing

Instruction

  • Add the lentils and quinoa to two separate airtight containers. Pour tap water into both containers until it completely covers the lentils and quinoa. I like to have an extra two inches or more water on top because it will be absorbed overnight. Refrigerate both containers overnight or for at least 8 hours.
  • Drain and thoroughly rinse both the lentils and quinoa.
  • Add the lentils and quinoa to a food processor along with the 1 1/4 cup water, minced garlic, cilantro leaves, coconut oil, lemon juice, apple cider vinegar, baking powder, garlic powder, coriander, salt, and pepper. Process for 2-3 minutes or until the batter is completely smooth.
  • Transfer the batter to a large mixing bowl and gently fold in the serrano peppers and shallots.
  • Heat a medium skillet or griddle pan over medium heat. Spray or rub the pan with coconut oil. Once the pan is hot, drop a full ladle of batter into the skillet and cook for 2 to 2 1/2 minutes on one side. Flip and cook another 2 to 2 1/2 minutes on the other side. You want the pancake to just be turning golden in color. Transfer the cooked pancake to a plate and repeat with the remainder of batter, making 4 large or 5-6 medium pancakes.
  • Serve slightly warm topped with fresh veggies of your choosing.
  • Refrigerate leftover pancakes.