No Flour Protein Pancake | Lentils Oats Recipe

Instructions

1. Add red lentils, oats, garlic cloves, ginger, green chili (if using), and 2 cups of water to a blender.
2. While the batter rests, prepare the yogurt dip. Combine 1 cup yogurt, 1-2 tbsp dill, and black salt (about 1/4 tsp or to taste) in a bowl. Mix until well combined.
3. Heat a greased pan over medium heat.
4. Blend the ingredients until a coarse batter is formed.
5. Pour small amounts of batter onto the pan to form mini pancakes.
6. Stir in 1/2 tsp salt, a pinch of turmeric, 1 tsp cumin coriander powder, and the remaining finely chopped dill (from the 1/2 cup, reserving 1-2 tbsp for the dip) into the batter. Mix well.
7. Drizzle olive oil over the pancakes, cover the pan, and cook for 2–3 minutes per side, until golden brown and cooked through.
8. Let the batter rest for a maximum of 5 minutes. If enjoying without the yogurt dip, no resting is needed.
9. Serve the pancakes hot with the prepared yogurt dip.