Super easy coral lentil pancakes
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!
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.
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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.
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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.
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Keep pancakes warm in the oven, for example, while waiting to cook the others.
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Serve with mushrooms, baby spinach, with yogurt.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
