Vreni W.
Rich and filling. The cashew sauce is worth the extra effort on weekends.
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Vegan Lentil Pancakes with Cashew Nut Sauce
Gluten-free, egg-free lentil pancakes made from red lentils and served with a creamy cashew sauce. Simple to prepare and full of plant-based protein.
4.0(3 reviews)
120 min prep / 135 min total
130 kcal
6.5g protein
1 serving
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked 2 hours in 500 ml water
- 150 gcashews
soaked 2 hours, for the sauce
- ½ tspsalt
for pancakes
- 250 mlwater
for pancake batter
- 30 mlolive oil
- 1 piecelemon
juice only, for sauce
- 30 mlwater
for sauce, first addition
- 75 mlwater
for sauce, second addition
- 1 clovegarlic
for sauce
- ½ tspsalt
for sauce
- vegetable oil
for frying
Instructions
Soak red lentils in 500 ml water for , then drain.
Separately soak cashews in water for , then drain.
Blend lentils with 250 ml water, salt and olive oil until smooth.
Heat a pan with a little vegetable oil and fry the pancakes, re-oiling the pan between batches.
For the sauce, blend soaked cashews with lemon juice, 30 ml water, 75 ml water, garlic and salt until creamy.
Serve pancakes warm with the cashew sauce; store leftover sauce in a jar in the fridge.
Rate This Recipe
3 reviews
Page 1 of 1, 3 reviews
Burgl S.
Good but the sauce takes time. Worth it on weekends, easier to skip on weekdays.
Zenzl M.
My mother asked for the recipe immediately.
