1 cup Lentils du Puy (you can also use green lentils for these)
1 cup coconut milk (250 ml)
2 large eggs
1 tsp salt
½ tsp baking powder
1 tsp ground cumin (optional)
1 tsp ground coriander (optional)
Instructions
Soak 1 c Lentils de Puy in water overnight. They will double in volume.
Put the soaked lentils in a blender with all the remaining ingredients.
Blend for 1-2 minutes until the mixture is smooth. You may need to stop and scrape down the sides of the blender to thoroughly incorporate all the ingredients.
Heat a frying pan over medium heat. brush the surface of the frying pan with oil, and pour the pancakes out in small twoonie sized pancakes.
Cook 2-3 minutes until the edges set and the centres begin to bubble slightly, Flip and let cook another 2-3 minutes on the other side.
Let the blini cool before topping.
Notes
This blini batter is also versatile enough to make without the leavening, and about ½ cup more coconut milk. This thinner batter will cook up similar to a thick crepe, and can be used as a wrap.
Recipe by Real Food Made Easy at http://realfoodmadeeasy.ca/2015/02/lentil-blini/