Krümeltiger's lentil and lupin pancakes

Ingredients for 2 servings:

• 60 g lentils, red
• 20 g flour (lupin flour)
• 1 g locust bean gum (Bindobin, 1 measuring spoon)
• ¼ tsp herbal salt
• 2 tomatoes, dried
• 10 olives, black
• 150 ml water
• 10 ml olive oil, virgin
• ½ tsp thyme, fresh
• 10 rosemary needles, fresh
• some oil (coconut oil), virgin for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

with dried tomatoes, black olives and fresh herbs

Cut the tomatoes into very small cubes. Pit the olives and also cut them into very small cubes, about 4 x 4 mm each. Finely chop the thyme leaves and rosemary sprigs. Set everything aside. Finely grind the lentils in a grain mill. Thoroughly mix all ingredients except the olive oil; the dough should form a slightly runny dough. Let the dough rest for 30 minutes, then stir in the olive oil. Heat a little coconut oil in a pan. Add a teaspoon of batter to the pan and smooth it out slightly. Fry the cakes over very low heat for about 3-4 minutes on each side. I ate the cakes with fresh tomatoes and garlic yogurt (this is not vegan).