Vegan Red Lentil Pancakes

Ingredients for 2 servings:

• 200 g lentil flour, red
• 1 tbsp soy flour
• 1 tsp herbal salt or frozen herbal seasoning
• 300 ml carbonated mineral water
• 1 tbsp rapeseed oil or sunflower oil

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, fast

Combine the lentil flour, soy flour, and herb salt, then add the mineral water. Using a hand mixer, first mix everything slowly, then mix on high until a smooth batter forms. Let the batter rest for 10 minutes. Heat the oil in a non-stick pan and cook 4-5 pancakes one after the other. It’s important to cook the pancakes over low to medium heat to prevent them from burning. You can then top the pancakes with whatever savory you like. I spread the pancakes with iBi Italiano cream and topped them with fresh bell peppers and spring onions. Fold and enjoy.