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Savory Mushroom & Lentil Breakfast Pancakes with Herbal Yogurt Drizzle
Kickstart your morning with protein-packed mushroom & lentil pancakes. Topped with a refreshing herbal yogurt drizzle, it's a breakfast win!
Start your day on a nutritious note with these Savory Mushroom & Lentil Breakfast Pancakes, an unexpected twist to your morning routine. These pancakes combine the earthy flavors of mushrooms with the fiber-rich goodness of lentils, offering a plant-based protein punch that keeps you satisfied. The addition of fresh herbs and a tangy yogurt drizzle not only elevates the flavor but also contributes to a range of health benefits, from improved digestion to enhanced immune function.
Crafted with minimal processed ingredients, this breakfast option is designed for those seeking a hearty yet healthy start to the day. The pancakes are gluten-free and vegetarian, making them a versatile choice for varying dietary preferences. Quick to prepare and bursting with natural flavors, these pancakes are perfect for busy mornings or leisurely weekend brunches. Enjoy the balance of textures and flavors while nourishing your body with every bite.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Mediterranean
Kickstart your morning with protein-packed mushroom & lentil pancakes. Topped with a refreshing herbal yogurt drizzle, it's a breakfast win!
Ingredients
- • cooked lentils: 1 cup
- • cremini mushrooms, finely chopped: 1 cup
- • chickpea flour: 1/2 cup
- • eggs: 2
- • garlic, minced: 2 cloves
- • fresh parsley, chopped: 1/4 cup
- • fresh dill, chopped: 2 tablespoons
- • Greek yogurt: 1/2 cup
- • lemon juice: 1 tablespoon
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 In a large mixing bowl, combine the cooked lentils, chopped mushrooms, chickpea flour, and minced garlic. Mix thoroughly to ensure the ingredients are well incorporated.
- 2 Add the eggs to the mixture, stirring until a cohesive batter forms. Fold in half of the chopped parsley and dill, reserving the rest for garnish.
- 3 Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Once heated, spoon a ladleful of batter onto the skillet, forming small pancakes. Cook each side for about 3-4 minutes until golden brown and set.
- 4 While the pancakes are cooking, prepare the herbal yogurt drizzle by combining Greek yogurt, lemon juice, the remaining parsley and dill, and a pinch of salt in a small bowl. Mix until smooth and creamy.
- 5 Serve the pancakes warm, drizzled with the herbal yogurt sauce and a sprinkle of freshly ground black pepper for an extra kick. Enjoy your nutritious breakfast!
Serving Suggestions
- • Pair these savory pancakes with a side of sliced avocado and a mixed greens salad for a balanced meal. The creamy avocado complements the earthy tones of the pancakes, while the salad adds a refreshing crunch. For a beverage, consider a freshly brewed herbal tea or a green smoothie to enhance the wellness factor of your breakfast. Both options will keep you hydrated and energized throughout the morning. Garnish the dish with a sprinkle of extra fresh herbs or a dash of your favorite hot sauce for an added layer of flavor. These additions not only boost the visual appeal but also provide a personalized touch to your meal.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in a skillet over medium heat for a few minutes on each side, or use a toaster oven for a quick and crispy refresh. The herbal yogurt drizzle can be stored separately in a small container, also in the refrigerator, for up to three days. Stir well before serving again to maintain its creamy consistency.
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