Delicious and Nutritious

Lentil Pancakes

Contents hide

2. Nutrition per serving (100g)

3. Instructions:

Ingredients

Nutrition per serving (100g)

Nutrient	Amount	DV
Vitamins
Alpha-tocopherol (Vitamin E)	0.49 mg	3 %
Folate (Vitamin B9)	475.51 μg	119 %
Niacin (Vitamin B3)	2.59 mg	17 %
Pantothenic acid (Vitamin B5)	2.12 mg	42 %
Pyridoxine (Vitamin B6)	0.54 mg	41 %
Riboflavin (Vitamin B2)	0.21 mg	17 %
Thiamine (Vitamin B1)	0.87 mg	75 %
Vitamin C	4.47 mg	5 %
Vitamin K	4.96 μg	5 %
Minerals
Calcium	34.91 mg	3 %
Copper	0.75 μg	0 %
Iron	6.46 mg	50 %
Magnesium	46.67 mg	13 %
Manganese	1.38 mg	67 %
Phosphorus	278.95 mg	40 %
Potassium	672.13 mg	22 %
Selenium	0.1 μg	0 %
Sodium	262.46 mg	17 %
Zinc	3.25 mg	34 %
Proteins
Total Proteins	24.45 g	48 %
Carbohydrates
Total Carbohydrates	62.89 g	48 %
Total Fiber	10.62 g	34 %
Fats
Total Fats	1.05 g	1 %

Instructions:

Rinse lentils and put in a bowl with 300 g (1 1/4 cup) of water. Soak for at least 3 hours.
Blend soaked lentils with water and salt until smooth.
Put a tablespoon of the dough on the well-heated skillet. Add lard if needed.
Cook around 2-3 minutes on each side or until the side becomes golden brown. Set aside. Repeat it until the dough is done. If you need, spread more oil on the skillet before adding new batter.
Serve directly with sour cream.

Tags

# Dairy-Free # Gluten-Free # Nuts free # Pancakes # Vegan # Vegetarian