HeLLO my beautiful family and friends, Im back with a #gluten and #dairy free number here! Not so sure what to call them so lets say they are a hybrid of pancakes, crepes, tortillas and Somali laxoox aka canjeera!
INGREDIENTS:
1. 1 cup red split lentils
2. Coconut cream
3. Unrefined cane sugar
4. Pinch of salt
5. Coconut Oil
You can blend the dry seeds into powder or Soak the lentils and seasoning in hot water. Leave to sit for at least 30 mins. Drain, rinse and place the lentils in a blender with a cup of cold water. You can season again or skip. Blend until smooth.
The batter should be slightly thick, as you see in my preparation, like pancake batter. Heat a non stick pan to medium heat and transfer about a 1/4 cup of the batter to the pan and spread it evenly to a not so thin circle.
Cook until the top side shows holes appearing, cover and leave to cook until the bottom side is slightly brown. Flip and cook the other side. Repeat with remaining batter.
Social Media: TO MAKE #GLUTEN-FREE, #EGG-FREE, #VEGAN PANCAKES – #ASMR COOKING SOUNDS
Original of the video here
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