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Millet Pancakes with Lentil Puree
15 min prep time
8servings
Photo by
Peter Papoulakos
How to Make Millet Pancakes with Lentil Puree
Millet is a whole grain that is also gluten-free. Serve this budget-friendly dish with a simple spinach side salad.
15 min prep time
8servings
1 pancake + ½ cup puree
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Step-By-Step Instructions:
- Add the sesame oil to a sauce pan over medium heat. Sauté onions, garlic, and ginger until onions turn clear (about 4 minutes).
- Add the Thai chili garlic sauce and lentils. Stir to coat with oil.
- Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
- Puree the lentils using an immersion blender or food processor and stir in scallions.
- While the lentils are cooking, whisk together egg, egg whites, coconut milk, Thai chili garlic sauce, and sesame oil until smooth.
- Whisk in the cornstarch until there are no lumps remaining. Stir in the soy sauce, cooked millet, and all but 1/4 cup of the scallions.
- Add the cooking spray to a non-stick skillet over medium high heat. Using a 1/4 cup measure, scoop the pancake batter onto the sauté pan and use a rubber spatula to flatten. Let cook for 3 minutes or until very golden brown. Flip the pancake and cook another 3 minutes or until very golden brown.
- Repeat procedure for remaining 7 pancakes, spraying the pan in between each pancake.
- Use pancakes to dip in lentil puree.
Nutrition facts
8 Servings
-
Serving Size
1 pancake + ½ cup puree
- Amount per serving Calories 260
-
Total Fat
3g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 25mg
- Sodium 255mg
-
Total Carbohydrate
44g
- Dietary Fiber 12g
- Total Sugars 5g
- Added Sugars 0g
- Protein 16g
- Potassium 635mg
- Phosphorous 0mg
Ingredients
sesame oil
1 tsp
small onion (diced)
1
garlic (minced)
2 clove
fresh ginger (grated)
1 tbsp
Thai chili garlic sauce (or other Asian hot sauce)
1 tsp
red lentils
2 cup
low sodium vegetable broth (low-sodium)
3 1/2 cup
soy sauce (lower sodium)
1 tbsp
green onion (scallion) (reserved from pancakes)
1/4 cup
eggs
1
egg whites (1/3)
2
unsweetened coconut milk beverage
1/3 cup
Thai chili garlic sauce (or other Asian hot sauce)
1 tsp
sesame oil
1 tsp
Cornstarch
3 tbsp
soy sauce (low-sodium)
1 tbsp
cooked whole millet (see chef note)
2 cup
green onion (scallion) (minced (reserve 1/4 cup for lentil puree))
6
nonstick cooking spray
1
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