Healthy Little Foodies recommends this one for babies. I enjoy simple things here and there, too.
Sources: Healthy Little Foodies & Cookie + Kate
Makes: 10 small pancakes | Time: 20 min + soaking time
1 cup red #lentils, soaked overnight
1/3 cup water
1 garlic clove, minced
1 carrot, grated
1/4 tsp ground cumin
1/2 tsp smoked paprika
2 handfuls baby #spinach
2 tbsp lemon juice
1/4 tsp salt
1 tbsp Tubby Olive mushroom & sage infused EVO, for frying
Cashew Sour Cream
1 cup raw cashews, quick soaked in boiling water for 15 minutes
½ cup water
1 tbsp lemon juice, or more if needed
1 tsp apple cider vinegar
¼ tsp salt
¼ tsp Dijon mustard
Drain the lentils and add to a blender / food processor along with the water. Blend until you have a smooth batter. You may find you need more water, add as needed.
In a frying pan, heat 1/2 tbsp of the oil over a medium-high heat. Add the carrot, garlic, smoked paprika, cumin and spinach, reduce the heat to medium-low and cook until softened (around 4-5 mins).
In a large mixing bowl mix together the lentil batter along with the sauteed vegetables and the lemon juice.
Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil). Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner), Repeat to fill the pan.
Cook for around 2 minutes on each side. You want to look for bubbles forming and your pancakes should be able to be flipped easily.
Remove pancakes from the pan and repeat with the remaining mixture. Serve with the cashew sour cream.
Blend all the ingredients together in a Vitamix or Ninja Bullet.
Food & Journal
2 cups of coffee
6 glasses of water
Almond butter and hummus sandwich
2 pieces of cheese
16 minutes of yoga
2.5 mile walk
8k+ total steps