Home-made Vegan Lentil and Oatmeal Pancakes made in a VitaMix Blender

 Home-made Vegan Lentil and Oatmeal Pancakes made in a VitaMix Blender

        199 kcal   per pancake

Nutrient	Grams	RDA
Carbs	31.4g	10.5%
of which Sugars	3.8g	4.2%
Fats	3.2g	4.9%
of which Saturates	0.5g	2.7%
Proteins	7.7g	16.8%
Fibers	7.1g	28.3%

• Dried Red Lentils                  

  120 g
• Pitted Dates                           

  2
• Oat Milk

                                   330 mL
• Oat Flour                               

  160 g
• golden linseed                        2 tsp
  
• Apple Cider Vinegar             

  0.5 tsp
• Bicarbonate of soda

                0.5 tsp
   
  Soak the red lentils and pitted dates in a bowl for at least 2 hours at room temperature
  
  
  Drain lentils and place in VitaMix blender
  Place oat flour, linseed, baking soda into blender
  add milk and apple cider vinegar
  
  
  Blend on low until all the mixtures have come together
  turn up to high speed blend for a 1 - 2 minutes.
  
  
  Leave to rest for 5 to 10 minutes to allow the linseed to thicken
  
  
  
  

  Heat a dash of rapeseed oil in a non-stick skillet/fry pan and then pour half a ladle of lentil batter in the centre and swirl around to spread the pancake mixture

  Cook for about 2-3 minutes over medium heat or until you see bubbles forming on the surface and the top has dried out.

  Finally, lift the edges of the pancake with a spatula, all around the pancake, flip it, and cook for a further minute or until golden.

  Repeat step 4 and 5 until you have used all the red lentil batter, but there's no need to add more oil every time.

  Serve with fruit or other favourite healthy topping and Oatly Greek Style Yogurt, like in my photo above.

   

  
  

   
   
  
  

Blended Carrot and red lentil soup

 Blended Carrot and Red Lentil Soup

I use Red lentil & carrot soup By Sara Buenfel, but I swap and add a few extra ingredients 

You'll notice that I always use vegan block.  It gives food that top quality restaurant taste. and I also wouldn't be without tamari or nutritional yeast flakes.

 

Ingredients 

• 1 white onion, finely sliced              red onion 

• 2 tsp olive oil -                                    I use 10g organic Vegan Block 

• 3 garlic cloves, sliced 

• 2 carrots, scrubbed and diced 

• 85g red lentils 

•     1dsp spoon organic Japanese tamari 

• 1 vegetable stock cube, crumbled – 1tbsp home-made nutritional yeast stock powder  

• generous sprigs parsley, chopped (about 2 tbsp)

  Nutritional yeast flakes
  

Method 

• STEP 1 

• Put the kettle on to boil while you finely slice the onion. Heat the vegan block in a medium pan, add the onion garlic and diced carrots.  place lid on pan and gently sweat over low heat for 5 to 10 minutes. 

• STEP 2 

• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender.  Transfer to Vitamix blender and blend 

• Ladle into bowls, and stir in parsley leaves and sprinkle nutritional yeast flakes over and  dsp spoon Oatly Greek Style Natural Yogurt.

  Nutrition: per serving

  Highlight	Nutrient	Unit
  	kcal	258
  low in	fat	5g
  	saturates	2g
  	carbs	37g
  	sugars	12g
  	fibre	8g
  	protein	13g
  	salt	2.0g