Savoury pancakes with a protein punch! One mouthful of these and you will be back for more. Haven’t tried savoury pancakes before? Those Koreans, they knew what they were doing when they fried up this fabulous food!
I have a confession: I love pancakes and could eat them every meal of the day. Sweet in the morning with blueberries and maple syrup, savoury for dinner with zucchini and soy sauce! Nothing makes me swoon like a crispy pancake. I have make endless variations of the traditional Korean pancake (jeon) and just when I thought I couldn’t come up with anymore, I made these!
I was looking to add protein without adding meat. Enter in lentils! What a amazing addition to this recipe. The red lentils cook up quickly not adding too much prep time and with 16 grams of fibre and 30 grams of protein for 1/2 cup, they add a nutritional punch to this already ridiculously good recipe! Now my little perfect pancakes are a protein powerhouse!
So do yourself a favour, break out your fry pan, get cooking! Grab your chopsticks, dip them in some soy sauce, bow to the Koreans and thank Saskatchewan farmers for their lentils!
- 1/2 cup of red lentils
- 1 zucchini
- 2 carrots
- 3 green onions
- 2 eggs
- 1 cup flour
- 1 cup water
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- Cook up the red lentils according to the package, drain and cool
- Slice the zucchini, carrots and green onions nice and thin (a mandolin works great for this!)
- Mix together the eggs, flour, water, soy sauce, onion powder and garlic powder
- Add in the lentils and veggies
- Heat up the oil in a frying pan
- Put the batter in the pan according to the size you would like
- Flip when browned and squish the pancake flat - this cooks up the veggies
- Flip again and squish hard
- Serve hot with soy sauce