Spinach and lantin Pancake. Lentil pancakes are the perfect finger food for kids & babies. A good source of protein, beta-carotene & also folate, fibre and vitamin C. These Lentil Pancakes are a great finger food for babies or kids.
These savoury pancakes are packed with protein and they taste great too.
Best of all, they are quick and easy to make on a busy week night.
These gluten-free spinach pancakes are made with cornmeal and chickpea flour.
You can cook Spinach and lantin Pancake using 7 ingredients and 8 steps. Here is how you cook it.
Ingredients of Spinach and lantin Pancake
- It's 1 bowl of Moong dhuli dal.
- It's 1/2 bowl of spinach.
- Prepare 1 tsp of Salt.
- Prepare 1/4 tsp of black pepper.
- Prepare 1 tsp of Eno.
- It's 2 tbsp of Sesme seeds.
- Prepare 1 tsp of Ollive Oil.
Pour the batter into a large mixing bowl, and stir in the rest of the ingredients except the cooking spray. Coat one or two pans with cooking spray and place the pan over medium-low heat. The Best Lentil Pancakes Recipes on Yummly Lentil Spinach PancakesHealthy Little Foodies. water, smoked paprika, red lentils, oil, baby.
Spinach and lantin Pancake instructions
- Soak moong dhuli dal for 2 hours.
- After 2 hours strain the dal and grind it..
- Wash, boil spinach and grind it..
- In a bowl mix spinach, dal, salt, black pepper and sesame seeds..
- Mix well..
- Now add eno and 1 tsp water on eno, mix well..
- Heat non-stick pan add oil..
- Spread 1 tsp mixture and cook one side after that change the side cook both the sides..
To make pancakes, put flour in a processor with salt and add egg, milk and basil. Whizz to make a batter - it should have reached consistency of double cream. These spinach pancakes are completely dye-free, and get their natural color from fresh baby spinach. They taste just like regular pancakes because fresh spinach has such a mild flavor. Once you blend it in with the milk, you get that gorgeous bright green color.