High Protein Veggie Pancakes

- 1 cup split yellow lentils, soaked for 30 minutes in lightly salted water and drained.
- 1 cup green peas (frozen & thawed or fresh)
- 1 1/2 tsp chopped green chilies (optional)
- 1 tsp grated ginger 
- 1 tbsp chopped coriander 
- 1/2 cup finely chopped onions
- 1/4 teaspoon pink salt 



​Combine ingredients above in a food processor or high powered blender and adding 1/4 cup of water at a time until batter is pancake consistency.  
Transfer the batter into a deep bowl, add the 1/2 cup finely chopped onions and stir by hand.
Preheat a lightly coated flat skillet with coconut or avocado oil over medium heat.
Pour a spoonful of the batter  and spread in a circular motion to make 5" wide pancakes.
Cook until it is lightly  browned on both sides
Eat immediately the same way you would eat any veggie burger or patty!  

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