Lentils add up healthy proteins, vitamins and fibre to your kid’s diet. Spinach pumps in the required iron for child’s development. These pancakes need no flour, milk, eggs and hence can be easily made for kids with gluten, lactose or egg intolerance.
|Serves||Preparation Time||Cooking Time|
|3 People||12 Hours||10 Minutes|
- 1 cup split red lentils (soaked overnight)
- 2 cloves garlic
- ¼ tsp (teaspoon) ground cumin
- ½ tsp smoked paprika
- A pinch of turmeric
- ? cup water
- 2 handfuls of baby spinach leaves (finely chopped into ribbons)
- ½ tbsp (tablespoon) oil for frying
Blitz all the listed ingredients (except spinach & oil) in a high-speed blender until you achieve a smooth batter. Add little more water if needed.
Mix the chopped spinach through the batter.
Heat the oil in a frying pan over a high flame. Reduce the heat to medium and pour 2 tablespoons of the pancake batter. Heat for approximately 2 minutes on each side until brown.
Serve and enjoy!