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