Packed with protein and flavor, these savory Sprouted Lentil Pancakes made using NIHKAN’s Sprouted Legumes Mix Flour are perfect for a nutritious breakfast or brunch. Topped with boiled sprouted grains, this dish is high in fiber, rich in plant-based nutrients, and naturally gluten-free — great for those on a clean eating or high-protein diet.

Ingredients
For Batter:

• 1/2 cup (50g) NIHKAN Sprouted Super Legume Flour

• 1/4 tsp turmeric

• 1/4 tsp cumin seeds

• 1/2 tsp coriander powder

• 1/4 tsp red chilli powder

• 1 tsp pink salt (or to taste)

For Topping:

• 1/2 cup (45g) NIHKAN Dehydrated Sprouts – Super 7 Grain Mix

• 1/2 tsp salt

• 1/2 tsp pepper

Directions

1. Boil the dehydrated sprouts in water for 5–10 minutes to desired softness. Drain and season with salt and pepper.

2. In a separate bowl, mix legume flour with spices and water. Whisk to remove lumps.

3. Heat a skillet (cast iron or non-stick) over medium heat.

4. Spoon 1 tbsp of batter per pancake into the skillet. Keep it thick. Add the seasoned boiled sprouts on top.

5. Cook both sides until golden brown.

6. Serve hot with your favorite dip or chutney.

Serving Size
    4 small pancakes

Recipe Features
✔️ Gluten-Free
✔️ High Protein
✔️ Vegan-Friendly
✔️ Made with Sprouted Ingredients
✔️ Gut-Healthy
✔️ Great for Meal Prep

Buy  Sprouted Legumes Mix Flour Now