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.