This super easy red lentil recipe yields soft, hearty red lentil pancakes – only 6 ingredients blended together and cooked in a non-stick pan. Overall, they’re the perfect vessel upon which to base a tastily memorable breakfast, brunch or lunch (or dinner, let’s be honest here).
Red Lentil Recipe: Pancake Ingredients
A simple 6 ingredient pancake.
- 1 cup red lentils, covered in water and soaked for 2 – 3 hours
- 2 cups water
- 2 tablespoons nutritional yeast
- 2 teaspoons chickpea flour
- ½ teaspoon baking powder
- ½ teaspoon salt
How To Make this Red Lentil Recipe
- Soak the red lentils for 2 – 3 hours in some water. This softens them significantly, and ensures that you have a creamy red lentil pancake batter. After that, drain the lentils, and then add to a blender with 2 cups of water, nutritional yeast, chickpea flour, baking powder and salt. Blend until smooth.
- In a crepe pan or non-stick pan over low-medium heat (optional: greased lightly for good measure), pour in some batter (about ½ cup or so), rotate the pan to spread it evenly throughout, and then cook the pancakes for 2 – 4 minutes on each side, until lightly golden brown. Don’t worry if they don’t flip amazingly well or fall apart a little bit – they’re quite fragile, so just do your best. Use a spatula to help you flip them.
- Let the pancakes cool for a couple minutes, and they’re ready. Top with hummus or yogurt or really anything you want.
How To Eat These Red Lentil Pancakes?
- Serve with freshly made roasted garlic hummus or roasted carrot dip, topped with pickled red onion or pickled turmeric onions!
- Make a burrito breakfast wrap with these my best ever tofu scrambled eggs!
- Substitute in for the chickpea pancake in this chickpea flour omelette!
- Stuff with hummus and this moroccan couscous tabouli!
I hope that you enjoyed this red lentil recipe. If you did, consider leaving me a comment or recipe rating before you go.
Red Lentil Pancakes
This super easy red lentil recipe yields soft, hearty red lentil pancakes – only 5 ingredients blended together and cooked in a non-stick pan. Overall, they're the perfect vessel upon which to base a tastily memorable breakfast, brunch or lunch (or dinner, let's be honest here).
Equipment
- Blender
- Crêpe or non-stick pan, about 8''-inches in diameter
Ingredients
- 1 cup red lentils, covered in water and soaked for 2 – 3 hours
- 2 cups water
- 2 tablespoons nutritional yeast
- 2 teaspoons chickpea flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Soak the red lentils for 2 – 3 hours in some water. Drain, and then add to a blender with 2 cups of water, nutritional yeast, chickpea flour, baking powder and salt. Blend until smooth.
- In a crepe pan or non-stick pan over low-medium heat (optional: greased lightly for good measure), pour in some batter (about ½ cup or so), rotate the pan to spread it evenly throughout and relatively thin, and then cook the pancakes for 2 – 4 minutes on each side, until lightly golden brown on each side. Don't worry if they don't flip amazingly well or fall apart a little bit – they're quite fragile, so just do your best. Use a spatula to make it easier to flip them. Let the pancakes cool for a couple minutes, and then they're ready. Top with hummus or yogurt or really anything you want.
Video
Nutrition
Serving 1 pancake Calories 32 kcal Carbohydrates 5.3 g Protein 2.4 g Fat 0.2 g Sodium 2 mg Potassium 119 mg Fiber 1.3 g Sugar 0.2 g Calcium 22 mg Iron 1 mg
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May you have good food in good company,
That Vegan Nephew
Awesome recipe! Thank you
A few questions I was wondering if you knew…if I don’t use chickpea flour, what’s the difference? And are there keto & gluten free alternatives?
Do you have different recommendations for spices that one could add to the batter or afterwards that could change the flavor? Not that they’re bad, I’m just curious about what possibilities there are here
Hi! Thank you for the feedback.
To answer a few of your questions – if you don’t use chickpea flour, you could just use a gluten-free flour mix instead to keep it gluten-free. As for keto, I’m not really an expert nor truly know what constitutes a good keto recipe, so I can’t say for sure.
And as for spices to add, I would some garam marsala for more of an Indian-style pancake. That particular spice mix is pretty strong, so use it sparingly. Or you could use a bit of ground cumin & chili powder, to further enhance the savory flavor.