• These delicious nutritious vegan pancakes worked perfectly the first time I made them and they’ve been my favourite breakfast since.
• 50/50 rice and lentils rinsed and soaked overnight.
• In the morning blend in a blender until it’s a smooth batter.
• Leave overnight again to ferment.
• Transfer a breakfast quantity to another jar or jug and add some mild curry powder.
• Spoon or pour two tablespoons of batter into a flat pan heated with a little oil and fry and flip pancakes till golden.
• Season with a sprinkle of mixed paprika, garlic powder and salt. (This is good mix for toast or chips too).

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