Gluten-Free Lentil Pancakes with Cashew Sauce

Start by rinsing the red lentils thoroughly under running water. Then, place them in a pot with 200 milliliters (0.85 cup) of water and let them soak for at least 30 minutes. This will help to soften the lentils and make them easy to blend.

Once soaked, blend the lentils until smooth. If the mixture is too thick, feel free to add a little more water to achieve a pancake batter consistency.

Heat a non-stick skillet over medium heat and add a small amount of vegetable oil to coat the surface.

Pour about 1/4 cup of the lentil batter into the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2 minutes until golden brown. Repeat until all batter is cooked.

While the pancakes are cooking, prepare the cashew sauce. Begin by rinsing the cashews under cool water and then soak them in hot water for 15 minutes, or overnight in cooler water.

After soaking, drain and rinse the cashews again. Place them in a blender along with 100 milliliters (0.4 cup) of water or organic soy milk, 1 tablespoon of lemon juice, 1 teaspoon of flaxseed oil or olive oil, and a pinch of salt.

Blend until smooth and creamy. Adjust the consistency by adding more water if necessary.

Spread the cashew sauce over the cooked lentil pancakes, and top with your favorite greens and fresh vegetables.

These pancakes not only make a delicious meal but are also packed full of nutrients. Enjoy this healthy dish with your family!