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Millet Pancakes with Lentil Puree

Millet Pancakes with Lentil Puree
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

Millet is a whole grain that is also gluten-free. Serve this budget-friendly dish with a simple spinach side salad.

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1 pancake + ½ cup puree
Breakfast Budget Friendly Dinner Foodie Lunch Vegetarian High in Fiber
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 pancake + ½ cup puree
  • Amount per serving Calories 260

  • Total Fat 3g
    • Saturated Fat 0.7g
  • Cholesterol 25mg
  • Sodium 255mg
  • Total Carbohydrate 44g
    • Dietary Fiber 12g
    • Total Sugars 5g
  • Protein 16g
  • Potassium 635mg
Breakfast Budget Friendly Dinner Foodie Lunch Vegetarian High in Fiber
Ingredients

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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Directions

Directions

  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.

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