Super easy coral lentil pancakes

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A recipe very simple crepes with Coral lentils with just water and salt. Stuffed with mushrooms and fresh baby spinach, these delicious gluten-free pancakes are perfect as a hearty breakfast, lunch or light dinner!

Preparation time 5 minutes
Cooking time 20 minutes
Lentil soaking 3 hours

Table of Contents

The pancakes

  • 200 g Coral lentils, soaked in water for 3 hours
  • 0.5 ccc baking powder
  • 25 key water

The garnish

  • 15 ml olive oil
  • 400 g mushrooms of Paris, sliced
  • 1 clove garlic, crushed
  • 3 case tamari sauce
  • 50 g baby spinach
  • 2 greek yogurt

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  • Drain the lentils, then put them in a blender with the water, yeast, salt, mix. The dough obtained should be a little thicker than pancake batter, depending on adding a little water.

  • Heat the olive oil in a skillet. Add the mushrooms, cook for 5 minutes over high heat, add the garlic, the tamari, cook for another 5 minutes until the mushrooms are golden brown.

  • Meanwhile, heat a little olive oil in a pan, then add a ladle of pancake batter, cook for 2 minutes, then turn over. Be careful not to overcook them, they might be dry.

  • Keep pancakes warm in the oven, for example, while waiting to cook the others.

  • Serve with mushrooms, baby spinach, with yogurt.

calories: 229 calories (11%)Carbohydrates: 33 g (11%)Proteins: 16 g (32%)Lipids: 4 g (6%)Saturated fat: 1 g (5%)Polyunsaturated fats: 1 gMonounsaturated fats: 3 gCholesterol: 0.03 mgSodium: 60 mg (3%)Potassium: 791 mg (23%)Fiber: 16 g (64%)Sugar : 3 g (3%)Vitamin A: 1192 UI (24%)Vitamin C : 8 mg (10%)Calcium: 45 mg (5%)Iron : 5 mg (28%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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