Makes six pancakes
This is a really great dish for any breastfeeding mums. It’s a great source of iron thanks to the broccoli and the lentils, whilst the high proportion of protein and fibre in the chickpea pancakes will leave you feeling really full – a bonus as when breastfeeding it’s sometimes hard to feel like you can ever eat enough.
The coconut oil gives a good dose of healthy saturated fat and will help you keep the bugs at bay. The additional benefits are that its gluten free, vegan (if you leave out the egg in the pancakes) and it boasts a good dose of beneficial anti-inflammatory turmeric.
150g split red lentils
250ml vegetable stock
2 tsp ground turmeric
1 medium sized head of broccoli
1 tbsp coconut oil
1 diced onion
2 tsp cumin seeds
150ml coconut milk
I tomato, diced
150g chickpea flour
1 organic, free range egg (leave out if you’re vegan, the recipe will still work as well)
Coconut oil for frying
To make the dahl
Rinse the lentils
Simmer the turmeric and stock together in a pan
Add the lentils
Add the broccoli
Cover and simmer on a low heat until the lentils and broccoli are tender
Melt the coconut oil in a pan and saute the onions and cumin seeds for 3-4 minutes. Add the cooked lentils and broccoli, coconut oil and tomato and cook for a couple more minutes. Put to one side and keep warm.
To make the pancakes
Sieve the chickpea flour in a bowl. Add the egg (if using) and the water and whisk with an electric whisk until all the lumps are dissolved.
Heat the coconut oil in a frying pan ensuring the pan is well coated. Add a spoonful of batter and cook until the edges are turning golden. Flip over and cook for another minute. Remove from the pan and keep warm while you make the other pancakes.
You can either serve these alongside each other, or spoon some of the dhal into the centre of each pancake and roll up.
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