These Lentil Pancakes are an extraordinary finger nourishment for children or children. Extraordinary for those with hypersensitivities as they are gluten, dairy, egg and nut free.
There is something in particular about finger nourishment that makes it so speaking to kids. I know with Finn it's to do with not utilizing a blade and fork and it being socially worthy to simply get in there and utilize his hands. It is about speed with Finn and I'm continually hitting against at him to back off and utilize his cutlery!
These lentil spinach hotcakes are a case of the ideal finger nourishment for infants and children. Lentils are a decent wellspring of protein and beta-carotene and furthermore folate, fiber and nutrient C. Spinach includes an iron punch and contains an elevated level of tryptophan which prompts rest (and we as a whole ability significant that is!)
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INGREDIENTS
- 1 cup split red lentils (soaked overnight)
- 2 cloves garlic
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- pinch turmeric
- 1/3 cup water
- 2 handfuls of baby spinach leaves (finely chopped into ribbons)
- 1/2 tbsp oil for frying
INSTRUCTIONS
- Blitz all the ingredients (apart from the spinach & oil) in a high speed blender until you achieve a smooth batter. Add a little more water if needed.
- Mix the spinach through the batter.
- Heat the oil in a frying pan over a high heat. Reduce the heat to medium and fry tablespoons of the batter for approx 2 mins each side
- Serve and enjoy!
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