Description
These savory pancakes are the perfect fusion of wholesome lentils and crisp cabbage, bound together with simple pantry staples. They’re high in protein, satisfying, and golden-crisp on the outside. Ideal for breakfast, brunch, or a light dinner!
Ingredients
Scale
- 300g cabbage, finely shredded
- 200g cooked lentils (green or brown work best)
- 150g all-purpose flour
- 120ml water
- 3 large eggs
- Salt and pepper, to taste
- Optional: ½ tsp cumin powder, ½ tsp garlic powder, fresh chopped parsley
- Oil for cooking (olive oil or any neutral oil)
Instructions
- In a skillet over medium heat, lightly sauté the shredded cabbage in a small amount of oil for about 5–7 minutes until softened. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and water. Gradually add the flour, whisking until you get a smooth, lump-free batter.
- Add the cooked lentils and sautéed cabbage to the bowl. Season with salt, pepper, and any optional spices or herbs. Stir until everything is well combined.
- Heat a non-stick skillet or griddle over medium heat and lightly oil the surface. Scoop about ¼ cup of the mixture per pancake and spread it slightly to flatten.
- Cook each pancake for 3–4 minutes per side, or until golden and cooked through. Adjust the heat if necessary to avoid burning.
- Transfer to a paper towel-lined plate. Serve warm with yogurt, sour cream, chutney, or your favorite dipping sauce.
Notes
- You can use canned lentils—just drain and rinse them well.
- Add chopped spinach, grated carrots, or green onions for extra flavor and nutrients.
- These pancakes freeze well. Reheat in a toaster or pan for a quick meal.
- For a gluten-free option, use chickpea flour or a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Comfort Food