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Millet Pancakes with Lentil Puree

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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:

  1. Add the sesame oil to a sauce pan over medium heat. Sauté onions, garlic, and ginger until onions turn clear (about 4 minutes).
  2. Add the Thai chili garlic sauce and lentils. Stir to coat with oil.
  3. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
  4. Puree the lentils using an immersion blender or food processor and stir in scallions.
  5. While the lentils are cooking, whisk together egg, egg whites, coconut milk, Thai chili garlic sauce, and sesame oil until smooth.
  6. 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.
  7. 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.
  8. Repeat procedure for remaining 7 pancakes, spraying the pan in between each pancake.
  9. Use pancakes to dip in lentil puree.
Fiber Focused
Vegetarian
Lunch
Breakfast and Brunch
Dinner
Foodie
Budget Friendly
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Nutrition facts

8 Servings



  • Serving Size

    1 pancake + ½ cup puree


  • Amount per serving



    Calories





    260

  • % Daily value*

  • Total Fat
    3g

    4%

    • Saturated Fat
      0.7g

      4%

  • Cholesterol
    25mg

    8%

  • Sodium
    255mg

    11%

  • Total Carbohydrate
    44g

    16%

    • Dietary Fiber
      12g

      43%
    • Total Sugars
      5g

  • Protein
    16g

  • Potassium
    635mg
    14%

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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