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Start your day with a stack of fluffy, protein-packed gluten free Red lentil pancakes! These delicious pancakes are made with wholesome ingredients like red lentils, buckwheat flour, and coconut sugar, making them a nutritious and satisfying breakfast option. Perfect for those following a gluten-free or plant-based diet, these pancakes are sure to become a family favorite.
I first discovered the magic of gluten free Red lentil pancakes during a weekend brunch with friends. One of my friends, who follows a gluten-free diet, brought these pancakes to share. I was amazed by how light and fluffy they were, despite being made without traditional wheat flour. Inspired by her recipe, I decided to create my own version, adding a touch of vanilla extract for extra flavor.
Now, it’s time to gather your ingredients and get ready to cook up a batch of these delicious gluten free Red lentil pancakes. Trust me, your taste buds will thank you!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients measured and ready to go. Soak the red lentils for at least an hour or overnight to ensure they blend smoothly. Also, have your dairy-free milk and apple cider vinegar at room temperature for the best results.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Red lentils soaked for at least an hour or overnight | ½ cup |
| Buckwheat flour | 1 cup |
| White rice flour | ½ cup |
| Corn starch | 1 Tbsp |
| Dairy-free milk (homemade cashew milk) | 1+½ cup |
| Coconut sugar | ⅓ cup |
| Baking powder | 1 Tbsp |
| Apple cider vinegar | 1 Tbsp |
| Vanilla extract optional | 1 tsp |
| pinch of salt |
Step-by-Step Guide
- Drain and rinse the soaked red lentils.
- In a blender, combine the red lentils, dairy-free milk, apple cider vinegar, and vanilla extract. Blend until smooth.
- In a large bowl, whisk together the buckwheat flour, white rice flour, corn starch, coconut sugar, baking powder, and a pinch of salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Let the batter rest for 5-10 minutes to allow the baking powder to activate.
- Heat a non-stick skillet over medium heat. Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt.
Pointers for Perfection & How to Store
For the fluffiest gluten free Red lentil pancakes, make sure not to overmix the batter. Overmixing can lead to dense pancakes. Also, allow the batter to rest for a few minutes before cooking to ensure the baking powder is fully activated.
To store, place any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Simply reheat in a toaster or microwave before serving.
If you’re looking for more delicious lentil-based recipes, be sure to check out this Lentil Burgers Recipe.
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Gluten free Red lentil pancakes
- Total Time: 25
- Yield: 6 pancakes 1x
- Diet: Gluten Free
Description
These Gluten-Free Red Lentil Pancakes are a nutritious, high-protein miracle meal. Made primarily from soaked red lentils and water, they blend up into a batter that cooks just like a crepe. They are naturally vegan, grain-free, and flexible enough to be used as savory wraps, tortillas, or a healthy breakfast pancake.
Ingredients
— The Batter —
1 cup dry red split lentils
1 cup fresh water (plus more for soaking)
1 tablespoon olive oil (plus extra for cooking)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground turmeric (gives a beautiful golden color)
¼ teaspoon black pepper
— Optional Add-ins —
1 tablespoon nutritional yeast (for cheesy flavor)
1 handful fresh cilantro or parsley, chopped
1 small green onion, sliced
Instructions
1. Soak the Lentils: Rinse the red lentils thoroughly in a fine-mesh sieve until the water runs clear. Place them in a bowl and cover with plenty of cold water. Let them soak for at least 3–4 hours (or overnight in the fridge). They will double in size.
2. Drain: Drain the lentils well and discard the soaking water.
3. Blend: Add the drained lentils, 1 cup of fresh water, olive oil, salt, garlic powder, cumin, turmeric, and pepper to a high-speed blender.
4. Process: Blend on high speed for 1–2 minutes until the batter is completely smooth and creamy. It should look like thick pancake batter. (If it’s too thick to pour, add 1–2 tablespoons more water).
5. Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat. Brush lightly with a little oil.
6. Pour: Pour about ⅓ cup of batter into the center of the pan. Use the back of a ladle or spoon to gently spread it out into a circle (about 5–6 inches wide).
7. Cook: Cook for 2–3 minutes. You will see small bubbles appear on the surface and the edges will look dry.
8. Flip: Carefully flip the pancake. Cook for another 1–2 minutes on the second side until golden brown spots appear.
9. Serve: Transfer to a plate and cover with a towel to keep soft. Repeat with remaining batter. Serve warm with dips, or fill with roasted veggies and hummus as a wrap.
Notes
Soaking is Mandatory: You cannot skip the soaking step! The lentils need to hydrate to become soft enough to blend into a smooth batter.
Texture: These are more savory and dense than fluffy flour pancakes. They are flexible like a tortilla but thicker.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a dry pan or toaster oven to bring back the crispy edges.
Sweet Version: Omit the garlic, cumin, and pepper. Add a pinch of cinnamon and a teaspoon of maple syrup/sugar for a breakfast version.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast/Lunch
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 7
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of flour?
- While buckwheat and white rice flour work best for this recipe, you can experiment with other gluten-free flours. Keep in mind that the texture may vary.
- Can I make these pancakes without soaking the lentils?
- Soaking the lentils helps to soften them and ensures a smooth batter. However, you can try using canned lentils, but be sure to drain and rinse them well.
Can I use a different type of milk?
Yes, you can use any dairy-free milk of your choice. However, the flavor and consistency may vary slightly.
Dig In & Enjoy!
There you have it – a delicious and nutritious recipe for gluten free Red lentil pancakes. These pancakes are perfect for a leisurely weekend brunch or a quick weekday breakfast. With their fluffy texture and satisfying flavor, they’re sure to become a staple in your kitchen.
For more delicious ideas, follow me on Pinterest.