Jungle Oats and Lentil Pancake
(12 Mar 2018)

Jungle Oats and Lentil Pancakes Expresso

Jungle Oats and Lentil Pancakes
Recipe by Nicole Snelling
½ Cup Jungle Oats Bran
1 Cup Jungle Large Tiger Oats Flakes
¼ Cup split peas
¼ Cup yellow or brown lentils
¼ Cup mung beans
1 Red onion, finely chopped
3 Garlic cloves
3cm fresh ginger
1 tsp fennel seeds
1 Tbsp fresh coriander
Salt and pepper
Olive oil for frying
Place the Jungle oats bran and Jungle Large tiger oats flakes into a food processor and blend until a flour consistency.
Set aside
Wash the peas, lentils and beans, then soak for 1 hour. Drain the water and then place the ingredients along with the chilli, garlic, ginger and fennel seeds into a food processor and blend into a course paste.
Place the ground paste and the powdered oats into a mixing bowl. Add the onions, coriander and season with salt and pepper.
Add water until the mixture because a batter consistency, set aside for one hour.
Heat a little oil in a medium non-stick pan. Pour a 1/3 Cup of batter into the pan and spread the batter out thinly.
Cook both sides of the pancake until golden brown, repeat the method to cook the rest of the pancakes.
Serve with a chutney or pickle of your choice.






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