Lentil Spinach Pancakes

These Lentil Pancakes are a great finger food for babies or kids. They are gluten, dairy, egg and nut-free so perfect for those with allergies

WHAT’S TO LOVE ABOUT LENTIL PANCAKES 

• 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.

HOW TO MAKE LENTIL PANCAKES

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.
2. Drain the lentils.
3. Puree lentils with a little water.
4. Saute grated carrot, spinach and spices.
5. Mix the pureed lentils with the sauteed vegetables and lemon juice.
6. Fry tbsps of the mixture for approx 2 mins on each side. 

SERVING SUGGESTIONS

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
• Hummus
• Curry  (Sweet Potato & Chickpea Curry, Fruity Chicken Curry, Egg Curry)

STORAGE INSTRUCTIONS

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. 

FREQUENTLY ASKED QUESTIONS

Can I use different lentils? No, this recipe has been developed using red split lentils, other lentils will not break down in the same way. 

Do I have to soak the lentils? Yes, this softens the lentils for blending into a batter. 

Do you need to cook the lentils before blending? No, you should not cook the lentils, doing this will change the texture. 

You May Also Like

• Chickpea Pancakes
• Sweet Potato, Lentil and Carrot Croquettes
• Savoury Waffles

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

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 kind-friendly inspiration on Pinterest and Instagram.

4.49 from 33 votes

Lentil Spinach Pancakes

A great finger food made with red split lentils, spices and vegetables.

Prep Time: 5 minutes

Soaking Time: 12 hours

Cook Time: 10 minutes

Total Time: 12 hours 15 minutes

Serves:14

Hover over "serves" value to reveal recipe scaler

Print

Ingredients

• 180g (1 cup) Red Split Lentils
• 1/3 cup Water
• 1 Garlic Clove, minced
• 1 Carrot, grated
• 1/4 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 2 handfuls Baby Spinach (finely chopped into ribbons)
• 2 tbsp Fresh Lemon Juice
• 1/4 tsp Salt*
• 1 tbsp Oil (for frying)

Instructions

• 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 1/2 tbsp 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

Recipe Notes

1. 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. 
2. 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.
3. These pancakes are best served with a dip or curry. See post for suggestions and recipe links. 

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 

**This recipe was originally published on July 14th, 2016 the recipe has been updated (May 12th, 2020) due to some readers finding the pancakes too bitter. To combat this I have added to the recipe: a carrot (for sweetness), lemon juice and salt (do not add for under 1s). I also sauteed the carrot with the spices, rather than adding the spices raw to the mixture.

Nutrition Facts

Lentil Spinach Pancakes

Amount Per Serving

Calories 58 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 49mg2%

Potassium 161mg5%

Carbohydrates 9g3%

Fiber 4g16%

Sugar 1g1%

Protein 4g8%

Vitamin A 1170IU23%

Vitamin C 3mg4%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Snack / finger food

Cuisine:Asian Influenced

Keyword:Lentil Pancakes

Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a comment & rating below.