Healthy Gluten-Free Lentil Pancakes Recipe

Start by soaking the *lentils* in water for a few hours or overnight. This softens them and makes them easier to blend and cook.

Once soaked, drain the lentils and rinse them thoroughly under cold water.

Place the *soaked lentils* in a blender or food processor. Add the *shredded cabbage, grated carrot, garlic, and leek or onion*.

Blend the mixture until smooth. If necessary, add a small amount of water to help with the blending process.

Once blended, transfer the mixture into a bowl. Season with *salt, pepper, paprika, and sumac* to taste.

Heat a non-stick skillet over medium heat. You have the option to cook the pancakes with or without oil. If using oil, add a small amount of *coconut or olive oil* to the skillet.

Spoon some of the lentil mixture onto the skillet and spread it into a small pancake shape. Cook the pancakes for about 2-3 minutes on each side, until golden brown.

While the pancakes are cooking, prepare the dipping sauce. In a small bowl, mix *soy sauce, lemon juice, and honey* together. Add some *sesame seeds* for extra flavor and texture.

Serve the *hot lentil pancakes* with the prepared dipping sauce on the side. These pancakes are not only delicious but also nutritious and gluten-free.