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.
-
- Prep time
- 15 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 pancake + ½ cup puree
Ingredients
-
sesame oil
- 1 tsp
- 1 tsp
-
-
small onion (diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
fresh ginger (grated)
- 1 tbsp
- 1 tbsp
-
-
Thai chili garlic sauce (or other Asian hot sauce)
- 1 tsp
- 1 tsp
-
-
red lentils
- 2 cup
- 2 cup
-
-
low sodium vegetable broth (low-sodium)
- 3 1/2 cup
- 3 1/2 cup
-
-
soy sauce (lower sodium)
- 1 tbsp
- 1 tbsp
-
-
green onion (scallion) (reserved from pancakes)
- 1/4 cup
- 1/4 cup
-
-
eggs
- 1
- 1
-
-
egg whites (1/3)
- 2
- 2
-
-
unsweetened coconut milk beverage
- 1/3 cup
- 1/3 cup
-
-
Thai chili garlic sauce (or other Asian hot sauce)
- 1 tsp
- 1 tsp
-
-
sesame oil
- 1 tsp
- 1 tsp
-
-
Cornstarch
- 3 tbsp
- 3 tbsp
-
-
soy sauce (low-sodium)
- 1 tbsp
- 1 tbsp
-
-
cooked whole millet (see chef note)
- 2 cup
- 2 cup
-
-
green onion (scallion) (minced (reserve 1/4 cup for lentil puree))
- 6
- 6
-
-
nonstick cooking spray
- 1
- 1
-
Directions
-
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.