Savory Lentil + Quinoa Protein Pancakes

🧂 Ingredients

• 1 cup red lentils
• 1 cup white quinoa
• 1 ¼ cup water
• 1 clove garlic, minced
• ¼ cup fresh cilantro leaves
• 1 tablespoon coconut oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• ¾ teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon coriander
• 1 to 1 ½ teaspoons large grain sea salt or to taste

  (I use 1 ½ teaspoons)
• Freshly ground black pepper, to taste
• 1 serrano pepper, seeded and minced
• 3 tablespoons minced shallots
• Sliced avocado
• Sliced cherry tomatoes
• Peppery greens (e.g., arugula)
• Creamy hemp seed and pepita dressing

Instructions

• 1 Add the lentils and quinoa to two separate airtight containers. Pour tap water
  into both containers until it completely covers the lentils and quinoa. I like
  to have an extra two inches or more water on top because it will be absorbed
  overnight. Refrigerate both containers overnight or for at least 8 hours.
• 2 Drain and thoroughly rinse both the lentils and quinoa.
• 3 Add the lentils and quinoa to a food processor along with the 1 ¼ cup water,
  minced garlic, cilantro leaves, coconut oil, lemon juice, apple cider vinegar,
  baking powder, garlic powder, coriander, salt, and pepper. Process for 2-3
  minutes or until the batter is completely smooth.
• 4 Transfer the batter to a large mixing bowl and gently fold in the serrano
  peppers and shallots.
• 5 Heat a medium skillet or griddle pan over medium heat. Spray or rub the pan with
  coconut oil. Once the pan is hot, drop a full ladle of batter into the skillet
  and cook for 2 to 2 ½ minutes on one side. Flip and cook another 2 to 2 ½
  minutes on the other side. You want the pancake to just be turning golden in
  color. Transfer the cooked pancake to a plate and repeat with the remainder of
  batter, making 4 large or 5-6 medium pancakes.
• 6 Serve slightly warm topped with fresh veggies of your choosing.
• 7 Refrigerate leftover pancakes.

Nutrition Info