Red Lentil Pancakes

1 cup cooked red lentils, smashed up

1/2 cup sliced green onion

1 carrot sliced into thin matchsticks

1 Tablespoon minced garlic

1 Tablespoon minced ginger

2 Tablespoons garam masala

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

2 eggs whisked

Combine all the ingredients in a bowl and stir until a batter forms. In a large nonstick pan, heat a high heat oil (I used grapeseed) over high heat. Add 3 separate spoonfuls of batter to the pan and flatten them out so there is a large surface area. Cook about 4 minutes, flip and cook for another 2-3 minutes. (I needed to use two spatulas to sucessfully flip the pancakes without them breaking.) Repeat until you run out of batter. (I got 6 pancakes though a couple of mine were a little large.)

I served this with some brown rice, unsweetened applesauce from a local orchard, and a big green salad.