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).
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.