Ingredients:

  • 1 cup uncooked lentils (red or green)
  • Boiling water (enough to cover the lentils up to the 2-cup mark)
  • 1 ripe plantain
  • 2 cloves of garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 2-3 tablespoons rice flour
  • 1-2 teaspoons cooking oil (for the pan)

Instructions:

  1. Soak the Lentils: Place the lentils in a bowl and pour boiling water over them until the water level reaches the 2-cup mark. Let them soak for about 15 minutes until the lentils have absorbed the water and are close to the top.
  2. Blend the Mixture: Transfer the soaked lentils (with the soaking water) into a blender. Add the ripe plantain, garlic cloves, rosemary, basil, onion powder, and salt. Blend until smooth.
  3. Thicken the Batter: Pour the mixture into a bowl and add rice flour, 1 tablespoon at a time, until you achieve a slightly thicker consistency. The batter should be pourable but not too runny.
  4. Cook the Pancakes: Heat a cast iron pan over medium heat. Add a tiny bit of oil to coat the pan. Pour small amounts of batter to form pancakes. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides. Add a little more oil halfway through cooking if needed.
  5. Serve and Store: Serve the pancakes warm, or let them cool and store in an airtight container. Reheat when ready to eat.

Nutritional Facts (per pancake, assuming the recipe makes about 12 pancakes):

  • Calories: 90
  • Protein: 3.5 grams
  • Carbohydrates: 16 grams
    • Dietary Fiber: 3 grams
    • Sugars: 3 grams
  • Fat: 1.5 grams
    • Saturated Fat: 0.3 grams
  • Sodium: 200 milligrams
  • Potassium: 250 milligrams
  • Vitamin A: 1% DV
  • Vitamin C: 6% DV
  • Calcium: 1% DV
  • Iron: 6% DV