Red Lentil Pancakes

Enjoy the delicious blend of red lentils and aromatic spices in these Red Lentil Pancakes. Perfect for breakfast or as a nourishing part of a main meal. These egg-free, dairy-free and gluten-free pancakes are a perfect choice for those with special dietary requirements.

Lentils have always been a staple in our house, and I'm excited to share my new recipe for red lentil pancakes with you. They join the ranks of some of my other family-friendly lentil recipes such as lentil puree, lentil curry, lentil pasta sauce, lentil shepherds pie and lentil croquettes.

Jump to:

• Reasons to Love this Recipe
• Video Tutorial
• Ingredient Information (& Alternative Suggestions)
• Step by Step Instructions and Cooking Tips
• Serving Suggestions
• Recipe FAQs
• Other Recipes You May Like..
• Lentil Pancakes

Reasons to Love this Recipe

• Wholesome Ingredients: Packed with red lentils, carrots, spinach and spices these pancakes are a wholesome and nutritious option that will leave you feeling satisfied and nourished.
• Special Diet-Friendly: With no eggs, dairy or gluten, these pancakes cater perfectly to those on special diets or those with dietary restrictions.
• Easy To Adapt: Try them with different spices or add some other veggies into the mix. 

Video Tutorial

Ingredient Information (& Alternative Suggestions)

For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.

• Red Split Lentils: Serve as the essential base ingredient. Other lentil varieties will not produce the same result, stick to red lentils.
• Garlic: Adds flavour, if you prefer a milder flavour, or don't have garlic to hand, you can substitute with garlic powder or omit it altogether.
• Carrot: Adds a touch of natural sweetness and texture. Feel free to replace with other grated vegetables like zucchini (courgette) or omit if you prefer.
• Spinach: Adds a pop of freshness and a boost of nutrition. Skip if you wish.
• Smoked Paprika: Elevates the flavour profile of the pancakes. If you don't have smoked paprika your can use regular paprika or omit it.
• Cumin: Brings a warm, earthy flavour to the pancakes, adding depth to the overall taste. If you are not a fan of cumin you can omit it or replace with ground coriander or curry powder for alternative flavour profiles.
• Lemon Juice: The lemon juice really brightens the flavours, adds a tangy notes and balances the earthiness of the lentils and spices. If you don't have lemon juice, you can substitute with lime juice or even apple cider vinegar for a tangy element.
• Salt: A little salt enhances the overall flavours of the lentil pancakes, balancing the other ingredients and bringing out their natural tastes. Adjust the amount according to your personal preference and skip if making for a baby.

Step by Step Instructions and Cooking Tips

This is a simple recipe, that doesn’t take long to make, but you do have to allow time to soak the lentils to ensure you get an easy blending, creamy batter.

1. Soak the lentils overnight - Rinse the red split lentils, then place them in a bowl and cover with water. Allow to the lentils to soak overnight ideally but for at least for 4-6 hours. This helps soften them, making them easier to blend and cook.
2. Drain the lentils - After soaking drain the lentils using a fine-mesh sieve. Discard the soaking water.
3. Puree lentils - Transfer the drained lentils to a blender. Add a small amount of water, around ½ cup, to aid in blending. Puree until you achieve a smooth batter-like consistency. The batter should be thick but pourable.
   TIP: Start with a smaller amount of water and gradually add more as needed. The goal is to have a smooth batter that can be easily poured but not too watery.
4. Sauté Vegetables - Heat a small amount of oil in a frying pan. Add the grated carrot and cook for a few minutes until it begins to soften. Then, add the spinach and sauté until it wilts. Finally, add in the spices and continue to cook for a further minute to release their flavours.
   Tip: Grate the carrot using a fine grater to ensure it cooks quickly and evenly.
5. Mix the batter - Mix the pureed lentils and sautéd vegetables together until combined.
6. Fry - You can create either large, crepe-like pancakes for filling or small, tablespoon-sized pancakes perfect for dipping or snacking.

• Large Pancakes: Heat a non-stick pan over medium-high heat. Pour around ¼ of the mixture onto the hot pan, spread it in a circular shape, and cook for 3 minutes on one side, then flip and cook for 2 more minutes on the other side.
• Small Pancakes: Heat a non stick pan, over medium-high heat. Drop a tablespoon of batter onto the pan, spreading it slightly with the back of a spoon. Cook for around 2 minutes on each side.
  TIP: Adjust the heat if needed to prevent burning or undercooking. Look for bubbles forming and ensure the pancake is easily flippable before turning.

Serving Suggestions

For the larger, crepe style, pancake fill one side with your choice of ingredients, such as sautéed vegetables, slow cooked shredded chicken , guacamole or hummus. Fold it over and serve with a side salad.

Smaller pancakes are ideal for baby-led weaning, kids or for snacking. Serve them with some dips (such as avocado dip, beetroot dip, paprika dip or hummus) or alongside curries or stews. Their bite-sized nature make them perfect for dipping into flavourful sauces.

Recipe FAQs

Other Recipes You May Like..