These Lentil Pancakes are not only a fantastic finger food for babies and kids, but also a great option for those with dietary restrictions. They are gluten free, dairy free, egg free and nut free.
Lentils have always been a staple in our house, and I'm excited to share my new recipe for lentil pancakes with you. They join the ranks of some of my other baby-friendly lentil recipes( that the whole family can enjoy) such as lentil puree, lentil curry, lentil pasta sauce, lentil shepherds pie and lentil croquettes.
Reasons to Love this Recipe
- Finger Food: There is something about finger foods that kids love! Perfect for baby-led weaning.
- Easy To Adapt: Try them with different spices or add some other veggies into the mix.
- Nutrition: Lentils are a good source of protein and beta-carotene and also folate, fibre and vitamin C.
- Allergy-Friendly: Gluten, dairy, egg and nut-free.
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.
- Soak the lentils overnight.
- Drain the lentils.
- Puree lentils with a little water.
- Saute grated carrot, spinach and spices.
- Mix the pureed lentils with the sauteed vegetables and lemon juice.
- Fry tbsps of the mixture for approx 2 mins on each side.
Lentil pancakes are best served with something to dip into. Why not try
- Plain Yoghurt (Great with a squeeze of lemon juice and some chopped parsley) the tangy taste really compliments the flavour of the pancakes.
- Avocado Dip (For some extra veggie goodness)
- Lemon Herb Dip
- Curry (Sweet Potato & Chickpea Curry, Fruity Chicken Curry, Egg Curry)
Lentil pancakes are best served warm, straight after cooking. You can refrigerate and freeze them but the taste and texture is not as good. I often freeze them and my boys are happy to eat them cold or re-heated.
- Refrigerate: Store in an airtight container for up 1 day.
- Freeze: Store in an airtight container for up to 3 months.
- Reheat: You can gently heat in a pan, microwave or toast them.
No, this recipe has been developed using red split lentils, other lentils will not break down in the same way.
Yes, this softens the lentils for blending into a batter.
No, you should no cook the lentils, doing this will change the texture and the recipe will not work.
Other Recipes You May Like..
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Lentil Spinach Pancakes
- 180g (1 cup) Red Split Lentils
- ⅓ cup Water
- 1 Garlic Clove, minced
- 1 Carrot, grated
- ¼ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- 2 handfuls Baby Spinach (finely chopped into ribbons)
- 2 tablespoon Fresh Lemon Juice
- ¼ tsp Salt*
- 1 tablespoon Oil (for frying)
- Add the lentils to mixing bowl and cover with water. Allow to soak overnight.
- Drain the lentils and add to a blender / food processor along with the water. Blend until you have a smooth batter. You may find you need more water, add as needed. (See process shots for batter image)
- In a frying pan, heat ½ tablespoon of the oil over a medium-high heat. Add the carrot, garlic, smoked paprika, cumin and spinach, reduce the heat to medium-low and cook until softened (around 4-5 mins).
- In a large mixing bowl mix together the lentil batter along with the sauteed vegetables and the lemon juice.
- Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil). Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner) Repeat to fill the pan.
- Cook for around 2 minutes on each side (this will vary depending on the pan, heat and how thin your pancake is). You want to look for bubbles forming and your pancakes should be able to be flipped easily.
- Remove pancakes from the pan and repeat with the remaining mixture. Serve
- The amount of oil you need will depend on your pan. I find I can use very little when using a non-stick pan, a light spray is usually enough.
- I do not normally add salt to my recipes but I do feel that the salt greatly enhances the recipe and helps to balance the flavours. This is optional and for taste only. Leave out if cooking for a baby.
- These pancakes are best served with a dip or curry. See post for suggestions and recipe links.
Leave a Comment