Red Lentil Pancakes
Lentils are a baby superfood, their health benefits cannot be overstated and this recipe is a fun and easy way of integrating these wonderful little pulses into your little ones diet. They are quick and simple to make, the mixture can be easily stored in the fridge for up to 3 days and they can be frozen and re-heated (toasting in the toaster is an excellent way to do this). They can be a little dry for little babies, so pair with come garlic yoghurt or home made tomato sauce to make sure that they go down easily.
Equipment
- 1 food processor
Ingredients
- 1 cup red split lentils
- 1 cup baby spinach leaves
- 1 tbs boiled water
Instructions
- Soak the lentils in cold water for 4+ hours.
- Cook the baby spinach until soft and chop roughly.
- Blend lentils in the food processor until smooth, adding water if necessary. Stir in the cooked baby spinach.
- Heat a non-stick fry pan to a medium-high heat and spoon on the pancake mixture to desired size. Pancakes should be about 5mm thick. Flip each pancake when they easily come away from the pan and are a golden brown underneath. Cook until the pancakes become firm.
- Serve with yoghurt or sauce and an extra serve of veg.
