• Rice and Lentil Pancakes – Gluten Free

    Posted on June 3, 2021 by in Even Healthier Recipes

    Rice and Lentil Pancakes

    Ayurvedic food is a broad term used a lot these days. It refers to an Ayurvedic diet, based on the principles of Ayurvedic medicine. Ayurvedic food involves eating or restricting certain foods based on your dosha, or body type. It is said if you follow the Ayurvedic diet plan for your body type your body will assume its natural weight and your powers of clarity will be enhanced. What body type am I would be the next logical question?

    The 3 body types are Vata, Pitta and Kapha, each type of dosha has a unique set of characteristics which we can explore at another time in our Vitalis Library, but for now; This recipe would be good for all three body types so you can safely enjoy these tasty little pancakes with this recipe or make up a variety of easy recipes yourself because the pancakes are so versatile. My partner likes his with some smoked salmon and a poached egg.

    Ingredients for 6 small pancakes

    For the pancakes

    • 90 g whole grain basmati rice
    • 90 g red lentils
    • 180 ml of water
    • 1 teaspoon baking powder
    • 1 tsp fenugreek leaves
    • ½ tsp turmeric powder
    • ½ teaspoon cumin powder
    • ½ teaspoon coriander powder
    • 1 tbsp finely chopped coriander leaves
    • 1 pinch each of crystal salt and pepper
    • 2 – 3 tbsp ghee for frying (alternatively margarine, vegan + heat-resistant)

    Preparation

    • Preparation time approx. 15 minutes
    • Cooking / baking time approx. 15 minutes

    For the pancakes, first rinse the rice and lentils thoroughly over a sieve. Cook for 15 minutes or until soft.
    Then mix with 180 ml of water in a blender for 2 minutes and place in a bowl.

    Add all ingredients – from baking powder to salt and pepper – and stir well. The dough should be a little viscous (add a little more water if necessary).

    Preheat the oven to 80 – 90 ° C fan-assisted air; Prepare a large plate lined with kitchen paper.

    Heat the ghee in a pan and distribute the batter in portions with a small ladle. Bake the small pancakes one at a time on both sides. Then take them out of the pan and place them on the kitchen paper to drain.

    When all the pancakes are on the plate, you can put them in the oven for a maximum of 15 minutes to warm them up (not longer, because otherwise they will dry out!).

    Tip: Enjoy with the pancakes z. B. our avocado lamb’s lettuce pesto or our mango apricot chutney.

    Nutritional values per serving

    • Calories: 144 kcal
    • Carbohydrates: 21 g
    • Protein: 5 g
    • Fat: 4 g

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