Side Items

Lentil and Rice Pancakes takes several minutes to prepare.

Lentil and Rice Pancakes takes several minutes to cook.

Lentil and Rice Pancakes makes 10 servings.

The ingredients for Lentil and Rice Pancakes are:

- 3/4 cup basmati rice
- 1/4 cup red lentils
- 1 cup warm water
- 1/2 tsp salt (or to taste)
- 1/2 tsp tumeric
- 1/2 tsp freshly ground pepper
- 2 tbsp chopped cilantro

Here is how you make Lentil and Rice Pancakes:

1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter. The original recipe called for 1 tsp of salt, but I found that to be far too much.4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 mins, until dry around the edges, flip, and cook another min or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.Serving Size:?10 pancakes

The nutritional information for Lentil and Rice Pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 21.4

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 116.9 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.4 g
• Protein: 0.8 g

The dietary needs meet for Lentil and Rice Pancakes is Low Carb