Red Lentil Wraps or Flat Bread 

This morning's experiment - red lentil pancakes! A great low carb, protein rich, gluten free alternative to regular wraps or pancakes.

My 15yr old had a task to try out a recipe that could add some more protein to his life (we are working on that sweet tooth of his 😅). He agreed to try this recipe I kept seeing on Instagram and I have to tell you, after the initial few failures, we are both pleasantly surprised 😁

They taste awesome and it is a good alternative for a regular wrap for packed lunches.

You need: red lentils, water, salt & garlic powder.

Rince & soak the lentils overnight,

In a regular blender, blend them with enough water to cover them, adding salt and garlic powder.

Pour on a hot pan with a little olive oil. (You can add some olive oil in the mix itself if you wish).

Use your favourite toppings - here is one with avocado & tahini sauce!

Enjoy and tell me what you think!

Ps. They can even be done with one broken arm in a sling, as Andreas is demonstrating here 😅 

#redlentilwraps #bloodsugarbalance #nutritioncoaching #eatsmarter #challengingtheconventional #redlentils #breadalternative #glutenfreewraps #lowcarbwraps 

Optimisation update - Lentil Flatbread

If you don't have time to make individual wraps on the frying pan here is a shortcut - also very tasty.

Use the exact same ingredients but instead of making individual wraps, cover an oven baking tray with a sheet of baking paper and pour the mix on. 

Make sure the layer is fairly thin - if you are soaking a 500g pack of lentils this will make 2 regular oven baking trays. 

Bake on 160 degrees celcius for about 30-40 minutes. 

Check to see, once it's beginning to turn a little golden, it's done. 

Once cool, cut into squares and use instead of bread. 

You can refrigerate it or freeze it. 

If you are not eating it straight away, it is best to toast it at a low setting. 

It is a good base for some tahini and juicy veg.