Millet Pancakes with Lentil Puree

Description:

Millet is a whole grain that is also gluten-free. Serve this budget-friendly dish with a simple spinach side salad.

Serving Size:

1 pancake + ½ cup puree
Mar2014 millet pancakes w

Nutritional Facts:

Calories: 260.0
Total Fat: 3.0g
Saturated Fat: 0.7g
Carbohydrate: 44.0g
Fiber: 12.0g
Protein: 16.0g
Cholesterol: 25.0mg
Sodium: 255.0mg

Instructions:

  1. Add the sesame oil to a sauce pan over medium heat. Sauté onions, garlic, and ginger until onions turn clear (about 4 minutes).
  2. Add the Thai chili garlic sauce and lentils. Stir to coat with oil.
  3. Add the broth and soy sauce. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes.
  4. Puree the lentils using an immersion blender or food processor and stir in scallions.
  5. While the lentils are cooking, whisk together egg, egg whites, coconut milk, Thai chili garlic sauce, and sesame oil until smooth.
  6. Whisk in the cornstarch until there are no lumps remaining. Stir in the soy sauce, cooked millet, and all but ¼ cup of the scallions.
  7. Add the cooking spray to a non-stick skillet over medium high heat. Using a ¼ cup measure, scoop the pancake batter onto the sauté pan and use a rubber spatula to flatten. Let cook for 3 minutes or until very golden brown. Flip the pancake and cook another 3 minutes or until very golden brown.
  8. Repeat procedure for remaining 7 pancakes, spraying the pan in between each pancake.
  9. Use pancakes to dip in lentil puree.

Ingredients:

FOR LENTIL PUREE
1 teaspoon sesame oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon Thai chili garlic sauce (or other Asian hot sauce)
2 cups red lentils
3 ½ cups low sodium vegetable broth
1 tablespoon lower sodium soy sauce
¼ cup scallions (reserved from pancakes)

FOR PANCAKES
1 egg
2 egg whites
1/3 cup unsweetened coconut milk beverage
1 teaspoon Thai chili garlic sauce (or other Asian hot sauce)
1 teaspoon sesame oil
3 tablespoons cornstarch
1 tablespoon low sodium soy sauce
2 cups cooked whole millet (see chef note)
6 scallions, minced (reserve ¼ cup for lentil puree)
Cooking Spray


 Source: diabetes.org

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