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Curry Lentil Chickpea pancake

Curry Lentil Chickpea pancake

Curry Lentil Chickpea pancake

Curry Lentil Chickpea pancake is my retake on the Oh she glows giant chickpea pancake that I made a couple of years ago and absolutely fell in love with. Its dough, chewy and filled with protein goodness. I love to use garbanzo flour quite a lot in my kitchen- in stews, quiches, pastry dough, cookies etc. It has a unique taste and does not go as well with sweet dishes, but aces savory!

Curry Lentil Chickpea pancake is my retake on the Oh she glows giant chickpea pancake that I made a couple of years ago and absolutely fell in love with. Its dough, chewy and filled with protein goodness. I love to use garbanzo flour quite a lot in my kitchen- in stews, quiches, pastry dough, cookies etc. It has a unique taste and does not go as well with sweet dishes, but aces savory!

Curry Lentil Chickpea pancake

When you scroll through my recipe index you will see that I love chickpeas, and who doesn’t. This powerhouse pulse is loaded with protein and is super filling. I eat them daily in salads, curries, soups etc. But the star of the show is these curried lentils that have a South African twist to them. We love all things with a bit of a twist and I guess add a tablespoon of apricot jam to mostly everything savory I make can be the vouch for that. These lentils add a twist to this chickpea pancake that just blends so well with the onion chutney. I love a savory, sweet combo and this recipe just checks all the boxes.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Curry Lentil Chickpea pancake

Curry Lentil Chickpea pancake

Ingredients 

  • 1/2 cup garbanzo flour
  • 1 tbsp cornstarch
  • 1/2 cup water or almond milk
  • 1/2 tsp baking powder
  • 1/4 tsp garlic flakes
  • 1/4 tsp sage
  • 1/4 tsp dried basil
Bobotie lentils
  • 1 1/2 cups blond lentils
  • 1/2 cup cooked pumpkin
  • 1/4 cup red onion
  • 1/2 tsp garlic flakes
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1-2 tbsp tomato paste
  • 1 tbsp apricot jam
  • 1/3 cup chopped apricots
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Method

  1. Mix all the pancake ingredients together and set aside for a few minutes whilst making the bobotie lentils.
  2. Start by frying the onion and garlic together and then add the apricot jam, tomato paste, and apple cider vinegar.
  3. Then add the lentils and pumpkin.
  4. Let the mixture cook for about 10 minutes or so.
  5. Remove and then in a skillet add a few drops of olive oil and add the pancake batter.
  6. Let the pancake bubble and cook for about 3-5 minutes on each side.
  7. Remove and serve with hummus, lentil bobotie, sauteed thyme mushrooms, tomatoes and onion chutney.

This easy pancake fixes those home alone evenings- quick, easy and nutritious. For more savory sweet combos,  be sure to look for more down below!

M*

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