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.
- 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.
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.
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Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Lentil Spinach Pancakes
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
- 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.
Katherine says
Love this recipe, but in the past I have soaked 1 cup of lentils to make pancakes in 2 cups of water. Just wondering why their is on 1/3 of a cup . Thank you
Amy says
Hi Katherine, I think the way I have written the recipe may be a little confusing. You want to cover the lentils with water and soak them overnight. You then drain the lentils and add them to the blender with 1/3 cup of water. Does that make sense?
Jill says
Is there a way to make these sweet instead of savory? Like, instead of adding vegetables, add some kind of natural sweetener? Have you tried adding blueberries or bananas?
Amy says
Hi Jill, worth a try! I’d say it would need quite a bit of sweetness or fruit with strong flavours. It would be worth trying ripe banana and maybe a sweetener such as honey or maple syrup. However, without trying I can’t guarantee the results, sorry.
Meliss says
What a fun idea! Could canned (drained) red lentils be used? Also, do you know the conversions to US measurements (Cups) by chance? Thank you!
Amy says
Hi Meliss, I have never seen canned red lentils before but I don’t think they will work. I’ve included cup measurements in the recipe card (just next to g measurements). 🙂
Elaine says
Can we use different vegetables like broccoli?
Amy says
Hi Elaine, I would suggest to finely chop and pre-cook , take a look at my chickpea pancakes for what I mean (using other vegetables)
Haily says
Didn’t work, the pancake wasn’t combined together. It’s mushy soup… I can’t eat.
Amy says
Hi Haily, this really shouldn’t be like soup, I have never had this issue. I wonder where it could have gone wrong…Did you use red split lentils? Did you soak overnight? Did you drain before blending? How did your raw mixture compare to mine (process shots in post).
Kim says
Really easy to make and my 9.5 month loved it!
Amy says
Thanks Kim, so happy they were a hit 🙂
afra says
Very tasty! I had planned to follow your recipe in every detail but the morning I was making them I did not feel like cooking (something that hardly ever happens :-> ) So instead of chopping/frying the ingredients. I just blended the carrot with the lentils and added all the other ingredients to the smooth batter.
With half the batter I made a wrap- diluted the batter a little more. Turned out great as well.
Fabulous!
Amy says
Glad you enjoyed them, Afra and thanks for taking the time to let me know what worked for you. The wrap sounds delicious!
T Tamura says
I just made these this afternoon. I rarely take the time to rate/comment on recipes but just had to based on how perfect these came out on the very first go!! I added some grated onion to mine as well and used thawed flaked spinach (not the frozen brick kind *shudder*). I wanted to have more freezer friendly things for BLW and these looked easy enough (thank you for the visuals BTW! They helped tremendously!). These pancakes fried up beautifully and even though I was making these for my 10 month old…I couldn’t resist trying one (just added a pinch of salt & pepper on top for mine individually). Super delicious! I may or may not have consumed another before popping the rest in the fridge/freezer. So easy and versatile. Can’t wait to try some different versions with this lentil batter base. I am so over the moon about these that I’m already plotting to make another batch tomorrow. Thank you a million times over for this easy recipe that will likely make its way into our regular rotation from here on out!
Amy says
Thank you so much for taking the time to leave such a lovely comment. I’m so happy you had success with the recipe and enjoyed it 🙂
Marcy says
Hi, Could I use brown lentils instead? I already have your Sweet Potato Lentil Croquettes in my freezer and want to mix it up. Thanks!
Amy says
Hi Marcy, I really don’t think that this would work well with brown lentils. They are firmer and I don’t think they would produce the right batter consistency. Maybe these lentil burgers?
Robin O says
Love these pancakes! I would double the salt and maybe a little more spinach. Next time I’m going to experiment with some mint or cilantro added. We are managing a strict SIBO diet in our house and this is a great treat!
Amy says
Thanks for the detailed feedback, Robin. Glad you enjoyed them 🙂
Madeline says
Have you ever frozen these? I’m trying to prep things for lunches early! Thank you so much!
Amy says
Hi Madeline, yes I have frozen them and they froze fine 🙂
Jacqueline says
This was a huge hit with my toddler! I made it using frozen spinach (around 3/4 cup) and I accidentally soaked the lentils for nearly 24 hours, but the pancakes turned out well anyway. I was out of lemons and low on limes, so I just put one tsp lime juice. In spite of the changes it was still pretty good. I’ll make it again with the full lemon juice and a tad bit more seasoning and I think I’ll love it as much as my toddler. As it was, I dipped mine in ketchup and then devoured them.
Amy says
Thanks for the feedback, Jacqueline. So glad your little one enjoyed them. 🙂
Ezzy says
Sounds lovely this recipe as I really like giving lentils to my little one but Uncooked lentil idea I was not sure! i tried it exactly how it says but I was right anyway. It smells raw and tasteless after all. Perhaps it needs some improvement my humble comment here.
Amy says
Hi Ezzy, thanks for your feedback and sorry you didn’t enjoy the recipe. Did you use red split lentils? Did you soak overnight and blend? Did you make the pancakes small in size and allow them to cook for a couple of mins on each side? They shouldn’t have been raw but the taste can be enhanced with a little salt and it does need the lemon juice to balance the bitterness.
John says
Can you cook the lentils in boiling water instead of soaking?
Amy says
Hi John, this will change the texture and I don’t think the consistency would work properly.
Emily says
Potentially stupid question – if you use canned lentils rather than dried, would you still need to soak them? Looking forward to trying these for my daughter!
Amy says
Hi Emily, you really need to use red split lentils for this recipe. What kind are your canned? I’m presuming they are brown which I don’t think will work the same. However, I’ve never tried canned lentils in this recipe so can not say for sure.
Kim B says
Do these fall apart easily?
Amy says
Hi Kim, no I have never had a problem with them falling apart. Is this something you have experienced?
Katherine says
These are great! My 11 month old has been fairly picky lately, so I was relieved when she gobbled these up. Just what I was looking for, thank you so much!
Amy says
Hi Katherine, this is so lovely to read. I’m delighted she enjoyed them 🙂
Nicole Meza says
I had to change meal plans last minute and am going to make this tonight but didn’t soak the red lentils overnight. Is it ok to do for just 4 hours?
Amy says
Hi Nicole, I’m not sure if it would be enough without trying, sorry. I have only ever done it overnight.
Lindsey says
Not a very good chef but trying for my little one! Should you then cook the lentils after soaking? Or do they just go straight into the blender after soaking? I’m using green lentils as it’s the only kind I have… not sure if that makes a difference. Thanks!
Amy says
Hi Lindsey, there is no need to cook the lentils once soaked. However, this recipe will only work with the red split lentils. I really don’t think the green lentils will work.
Lindsey says
Update: went with green lentils, soaked overnight (still really hard), ended up boiling for 20 minutes. Added some oat flour (maybe a cup or cup and a half) to thicken as it was pretty thin consistency. And then added some diced tomato to get some red color. It worked out really well and my husband is drooling over the baby’s pancakes now. They smell amazing.
Echo says
Would it work without the blender? I don’t have one (and I live off grid… no electricity)
Amy says
Hi Echo, it really needs to be blended into a puree to work. Sorry.
Kim M. says
Love these! I made them, froze them then when I wanted one I popped it in the toaster. Added a side of garlic aioli for dipping!
Amy says
Thanks Kim, sounds perfect!
Jacquelyn says
Thanks for this! Will it work as well with cooked whole lentils? I’m not sure I’ll be able to find split right now but have whole on hand.
Amy says
Hi Jacquelyn, I don’t think it would work but without trying I can’t say for sure.
Laura Landy says
Do you drain and dry the lentils before blitzing in the blender?
Amy says
Hi Laura, yes you drain but no need to dry. 🙂
Andrea says
I’ve now made this twice and it’s been very popular with my little one (and I may have been sneaking a few myself too).
The second time round I had an ingredient oopsie and ended up using half the amount of lentils in the recipe plus a can of drained chickpeas. It worked out ok, but the recipe as written was definitely nicer.
The pancakes freeze well – I microwave them for half a minute or so to defrost / warm up. Probably not the nicest texture but my 10mo doesn’t seem to mind.
Amy says
Thanks for the feedback, Andrea. I’m glad you managed to salvage the recipe in the end, good idea to add the chickpeas!
Corynne says
The real test will be will tomorrow when I offer them to my 8 month old (gotta do my meal prep when I can!), but I thought they were delicious. The spices are subtle, but given that the loves his pea hummus with turmeric, I’m guessing he’ll love these. My only issue with the recipe was the heat level for the pan. The first batch came out perfect, but high heat quickly burned the second. The third came out perfect after I allowed the pan to cool down some (I used non stick, with a thin coating of oil spray for the third batch). I think medium to medium high heat would’ve been perfect (or maybe I’ll use my electric griddle next time).
Amy says
Thanks for the feedback, especially regarding the cooking temps. This is an older recipe that I have in my schedule to upgrade, comments really help me when doing this.
Shira says
Does this work if you bake them?
Amy says
Hi Shira, I have never tried baking them, sorry.
Carly says
This did not work for me at all! There was no form to the pancakes, just watery mess. Serving over sweet potato mask instead.
Amy says
Hi Carly, I’m sorry this recipe didn’t work for you.I’m trying to think what could have gone wrong for you. Did you use red split lentils? Did you use uncooked lentils? Did you soak the lentils overnight? Did you drain the soaked lentils before blending?
Jessica Barnett says
Ok I used canned lentils and it did not go well lol. I’ll need to buy them dry!
Amy says
HI Jessica, thanks for the feedback. Dried red split lentils is what you need. Hope you have more luck next time!
Mollie says
I couldn’t get red split lentils. Would regular dried lentils work? If I follow the same steps?
Amy says
Hi Mollie, it needs to be split lentils to work.
Emily says
Are you measuring 1 cup lentils and then soaking overnight? Or soaking overnight and then measuring out 1 cup?
Amy says
Hi Emily, it is one cup before soaking 🙂
Nimisha Raniga says
Im guessing you would freeze the batter or the cooked pancakes? How long do they last in the fridge?
Amy says
Hi Nimisha, I don’t think I have ever tried freezing these. I’d make the pancakes and then freeze. They def taste best fresh but I have stored them overnight in the fridge and my boys were happy to eat them the next day.
Natalie says
Normally I love your recipes, but these came out bitter and unappetizing unfortunately!
Amy says
Hi Natalie, I’m sorry you didn’t like these.
KV says
I have to agree with Natalie – these were unappetizing and I followed every instruction. My son put it in his mouth and immediately spit it out, stepped on it, picked it up and gave it to the dog. Very bummed.
Amy says
Hi KV, I’m sorry you didn’t have success with this recipe and that your little one didn’t enjoy them. Did you try serving them with a dip etc? My two love them, especially dipped into a curry. 🙂
Julie says
Just checking the lentils aren’t cooked? Do theubgo mushy by soaking overnight?
Amy says
Hi Julie, yes no need to cook – just soak over night 🙂
Kat Hiby says
Hi I’m slightly worried about using uncooked lentils as I have heard they can be very undigestable? I love the sound of the recipie but don’t want to give my little one a bad tummy. Is it because you use split lentils that they are easily digested?
Amy says
Hi Kat,
Sorry for the delay but your message was filtered into my spam messages. The lentils are soaked overnight and then blended. The batter is then cooked. My boys never had an issue with them but if you don’t feel comfortable maybe you could wait a few months longer before trying them. Alternatively, you could try him with a small piece first and see how it goes or you could try baking the pancakes instead of frying.
georgia says
can i use lentil flour instead?and in how much?
Amy says
HI Georgia, I’m not sure how it would work with lentil flour. You wouldn’t need to soak overnight and the ratios will probably be different. I’d have to experiment before I could recommend how to make it with lentil flour. Sorry I can’t be more help.
Lindsay says
Thank you so much for this great idea. I’m always looking for simple, real foods to serve my little guys. We also have an egg/dairy allergy so this was an awesome find! I was sadly out of paprika and used chili powder instead – turned out great! Thank you!
Amy says
Hi Lindsay, so glad you liked these and that it suits your little one’s dietary needs. Thanks for taking the time to let me know 🙂
Maria Robinson says
Hi,so you don’t need to cook lentils and spinach?
Thanks from Malta
Amy says
Hi Maria, no need to pre-cook the lentils – just soak overnight. (red split lentils) No need to pre-cook spinach either
Debra Sabah Press says
Can you bake or air fry these?
Amy says
Hi Debra, I have never tried so can’t say. Sorry.
Ania says
Can these be frozen? Or are they best served when cooked?
Amy says
Hi Ania, I can’t remember if I have ever frozen these so can’t say for sure. I don’t see why they wouldn’t. I prefer these freshly cooked but my kids are happy to eat them cold.
Andrea says
Is there a major difference between red split lentil and red lentil? Do I need to tailor the recipe in any way using red lentil?
Amy says
Hi Andrea, I’m not sure how the recipe would work using whole red lentils as they have a longer cooking time and hold their shape more. As I haven’t tried the recipe with whole lentils I can’t say for sure how it would work, sorry.
Slava says
Mine fell apart 🙁 I had to add an egg and almond flour
Amy says
Hi Slava, sorry to hear this. Did you use red split lentils? Did you soak them? I have never had an issue with them falling apart.
Lisa says
I haven’t tried this yet as we are just about to start weaning, but how long will these keep for? Thanks 🙂
Amy says
Hi Lisa, sorry for the late reply. These are best eaten warm. You can freeze them (for up to 3 months) and gently reheat in a frying pan 🙂
Florence says
I made it with red lentils but cooked them beforehand as I wanted to have the pancakes ready same day.
It does not work!! 🙁
I have a very watery batter that won’t cook. I will try addind flour to see if I can save this and will stick to soaked lentils for the next try. 😉
Amy says
Hi Florence,
I’m guessing there was too much liquid if you cooked them beforehand. Did you manage to save them?
Florence says
Yes with some flour but need to make your recipe and compare the end result to see if I really saved them hahha
Amy says
🙂
Deb says
Hi. Can you blend the spinach with the lentils? I was thinking it might be better for my 8month old to eat it that way. Thanks.
Amy says
Hi Deb, yes I’m sure you could. It may change the colour of the batter though.
Angela says
Would it work to put apinach in blender too instead of ribboning it?
Cassie says
Hi Amy! Thanks for this recipe. I have a 13 month old who is allergic to egg, soy, dairy, wheat, and peanuts…so it is nearly impossible to find recipes. I have never used lentils for cooking before. Do I buy hard lentils and soak overnight and that is it? They will be soft enough to blend? Thanks for the help!
Amy says
Hi Cassie, sorry for the delay in getting back to you. If you buy red split lentils and soak overnight they are soft enough to blend. Hope you enjoy them!
Danielle says
I just made these today, and I am very pleased with how they turned out! My toddler has a gluten sensitvity, so I am always looking for inventive (gluten and/or grain free) recipes that are simple to make for toddler hands. This met that need perfectly!There are just a couple of issues that I ran into:
– I took the 1c red lentils, soaked as 1c lentils,dry measure, then soak in 2c water. I realized the next morning after the soak that I had much more on my hands than what the recipe called for! Not a big issue, they were such a hit that I think the leftovers will not last long!
– I used a small non-stick pan, and the pancakes soaked up the oil very easily as I cooked them, with me adding oil to the pan with each new set I poured in.
– After tasting the first pancake that came off the pan, I felt that the lentils were a little too bland , not bringing the spices added through very well. I added 1/2 tsp. salt to the batter and it helped a lot. My toddler preferred it this way too!
Thank you for such a easy and original recipe! I look forward to trying many more!
Amy says
Hi Danielle, thanks so much for your feedback. I agree that a little salt does really help the flavour. I should mention that in the recipe. I also agree that depending on your pan, you will also need more oil.
I’m so happy your toddler enjoyed these, thanks for taking the time to rate and give valuable feedback.
Alison says
Love this recipe! My little one has been enjoying them for months. She’s getting older now so I was going to incorporate dips. What kind of curry do you eat with them? Is it not too spicy? Thank you!!
Amy says
Hi Alison, I’m so happy your little one loves these. They are great with curry too.
I have a couple of curry recipes on the blog you might want to try.
A fruity chicken curry that is mild (depending on the curry powder you use) and has added fruit sweetness which helps with the heat. https://www.healthylittlefoodies.com/finns-fruity-chicken-curry/
I also have a sweet potato and chickpea curry, again the sweetness of the sweet potato helps with the heat. https://www.healthylittlefoodies.com/sweet-potato-chickpea-curry/
I often just add yoghurt if a curry is too hot for the kids. That really helps and the kids love all the flavour of curry.
Tina says
These are SO GOOD. I know it’s suggested for babies, but I’m a 25 year old who just graduated from college and omg these are so delicious, and so nutritious! I recently found out I am going through some reactive hypoglycemia at the moment, so whatever food I do eat, I need to make “count!” These are so well balanced in terms of flavor, the texture is delicious, and the nutrient profile is awesome. I eat these with a little dollop of greek yogurt (trying to avoid dairy, but I need the calcium). These also go really well with homemade tzatziki as well! I followed the recipe exactly how it is written. I then sauteed these in olive oil, but I used an olive oil spray to minimize the amount of oil I needed! Worked like a charm. The texture and flavor of these are unreal. Thank you so much!!
Amy says
Thanks Tina! You have made my day. So glad you like them and thanks for taking the time to leave such a lovely comment 🙂
STEPHANIE says
These are wonderful! My 7 month old enjoyed it and so did I! Thanks for such a simple recipe with whole ingredients!
Amy says
Thanks Stephanie, so happy they were a success for you 🙂
Jennifer says
HI!
I have green lentils (or so I think… the package just simply says “Lentils” and they are green haha). Will those work or do they need to be split red lentils?
Thanks!
Amy says
Hi Jennifer, I don’t think green lentils will work the same. They have a longer cooking time than red lentils.
Mikki says
Hello, I just made these this morning for my 8-month old and I must admit that I ate a few before they made it to her high chair for eating. The smell of the spices and garlic blended together was delightful and made me want try them. I used a non-stick skillet and I followed the recipe as written and made no modifications. They turned out well. I found that spreading the tablespoon worth of batter helped me stay true to the two-minute cooking time per side. I used a vitamiz blender and needed to add a bit of water. My consistency was semi-thick but worked well. Do you think it should be a bit more on the runny side?
Served up a half of a pancake to my daughter, she enjoyed it and I cannot wait until I can give her some greek yogurt for dipping. I have printed off a few more of your recipes and will keepp making wholesome snacks for my little foodie in training.
If I make them in the future for the adults, I would probably kick the flavour up a notch and add some actually curry to them.
Thank you for sharing your recipes.
Amy says
Thank you Mikki, I love that you had success with the recipe and that your 8 month old enjoyed them. I think it sounds like your batter was the perfect thickness. I should really update the post with some process shots or a video. It is hard to explain with words only.
Hope you enjoy the other recipes. Thanks for taking the time to comment and rate.
Helen says
Hi,
Thanks for this recipe. Tried these this morning, but I’m findjng them to be super pungent. I followed the recipe exactly, except i only used one clove of garlic instead. Wondering if you have ever tried them with sautéed pulverized garlic instead? I haven’t given it to my little one but I have a feeling that he’s not going to like the pungency.
Amy says
Hi Helen, thanks for your feedback. Sorry for the delay in getting back to you. We have just moved house and I’ve been crazy busy with it all (plus we have had no internet). I understand what you mean with regards to the garlic, I think the sauteed garlic would be great in this. You could also miss it out altogether and add other herbs and spices.
How did they go with your little one?
Courtney says
We don’t have fresh spinach where we live… do you think these would work using frozen spinach? Probably not, since that would add more moisture…but hopefully, because i want to try these!
Amy says
Hi Courtney, I have never actually tried it with frozen spinach. I wonder if it would work if you were to defrost the spinach and then squeeze the water.
Jennifer says
These were very tasty! I threw some nutritional yeast in mine for some cheesy flavour. My teens ate them up for an after school snack no problem. Thanks for the recipe!
Amy says
Great idea, I’m going to try that next time. Thanks so much for the feedback and idea!
Lauren Harvey says
Hi, i followed instructions using a vitamin and the bedtime never blended into a batter…stayed pretty hard. Did I do something wrong?
Susan says
I love these! Thanks for posting.
Amy says
Thanks Susan!
Cindy says
Followed the directions exactly and they cooked up nicely! One thing I would specify though is whether the 1 cup of lentils is pre or post soaking because that changes things. I used 1 cup post soaking and the proportions seemed spot on. I also added some salt and pepper. Now the true test is to see if my very picky 15 month old will eat them 🙂 If not, I will because they are yummy. Thank you!
Amy says
Thanks Cindy, glad you liked them…..did your 15month old eat them? I actually used 1 cup of lentil pre soak but I’m glad it worked for you post soak too. Now that you have pointed that out, I can see that it isn’t really that clear. I’m actually trying to go through old recipes and give more detail so points like this are really useful. Thank you!
Carlene says
Hi,
Made these yesterday for my 8 month baby girl, she loved them – kept stuffing more in her mouth
I too was unsure on whether the cup of lentils was pre or post soaking. Can you clarify? I soaked 1 cup of lentils overnight which ended up with over 2 cups of soaked lentils – they cooked well but needed much longer than 2 mins side – should it have been 1 cup of lentils after they had soaked?
Also how long will the batter keep for? Ended up with a lot of leftover batter.
Many thanks
Amy says
Hi Carlene, So happy your little one loved these!
The cup of lentils was pre-soaking. I used red split lentils and found that 2 mins each side was enough but this may vary. I would usually fry them all and then freeze leftovers. I then just reheat before serving.
Cate says
I can’t seem to make them stay together is there some secret to frying them?
Amy says
Hi Cate, I’m not sure what is going wrong for you. Did you cook the lentils as this would result in the mixture being too wet. I just soak the raw lentils over night and blended. Are you using red split lentils? I can’t think of any other reasons that this wouldn’t work for you.
Sonia says
They were delicious. Thanks for the recipe!
Amy says
Thanks Sonia! So glad you liked them, thanks for taking the time to comment.
Margie says
Are split lentils different than regular? Can I split them in my processor? I have the red in bulk so I no longer remember how they were labeled.
Amy says
I’m not sure how this would work with whole lentils as the cooking time would be longer. I’m not sure if you can split them in food processor, it isn’t something I have ever tried. Sorry I can’t be more help.
Ami says
I just made them tonight with regular red lentils (not split) and they came out delicious. DH and I devoured them and my son seemed to like them too. I did end up adding a little more water until I got a nice smooth batter.
Amy says
Thanks Ami, so glad they were a success with the whole family, thanks for taking the time to comment 🙂
Mandi says
This blog is geared to baby/toddler eating, but let me tell you, it’s so amazingly helpful as an adult who is looking to lose weight and eat a healthier, plant based diet. I meal prep several of your baby lead weaning foods so I always have a healthier snack option or the start of easy breakfasts and lunches, especially on the go. I can chuck several of these, and something fruity like the raspberry coconut breakfast bites into a cooler bag and not have to buy lunch out. It’s also amazing for getting my teenage daughter to snack on better for her foods on the weekends, so she’s getter her five a day and whole foods. Thank you so very much for your recipes, I keep coming back for more.
Amy says
Hi Mandi, You have just made my day, thank you for taking the time to tell me and I’m just delighted that you enjoy my site. I’m so glad that families with older kids are using these recipes too. Thanks again, Amy ??
Flore says
Very nice recipe. And it is great that it doesn’t need any egg because of my toddlers’ allergy.
I don’t know yet if my picky toddler will adopt it, but I tried and I really do.
I have added a bit of salt, water (to help my KA blender), coriander and lemon zest. And I did the recipe with radish leaves instead of spinach.
They are really easy to cook and flip (with virgin coconut oil).
Nice texture: crispy outside, soft inside. Nice color, it really looks great!
Thanks for this recipe!
Amy says
Thanks Flore, so glad you liked them – did they pass the picky toddler test? I love the the sound of using radish leaves ??
Flore says
Hi Amy, my toddler loved the first sight but did not enjoy eating it.
But I would like to try again, because I think It may be because of the dry texture. Actually when just cooked, they were very soft, but few hours later, when I served them, the softness was gone. I will try again and cook last minute.
Flore says
I’ve done the recipe another time, but this time I cooked the pancakes just before the dinner and my toddler liked them. Cut into sticks (kind of thick French fries) to dip into the cream-soup.
Amy says
Glad he liked them Flore, I like the idea of cutting them into sticks. ??
Kelly says
I didn’t read the recipe close enough and pureed everything, they turned out great! They were a very pretty green color! Ha! My little one loved them with the yogurt. She can’t dip anything herself yet, so i would just spread the yogurt on top. She’s also allergic to eggs, so thank you for making a fritter/pancake recipe with no eggs. 🙂
Amy says
So glad your little one loved these, maybe she loved them because they were a pretty green colour ?
Adelina says
Just want to pop in and thank you for sharing this great recipe/ idea on making a simple, super healthy and great food for a toddler! We’re a vegan family so finding a good, simple recipe for our little one is always a treasure! I’ve added a good Tbsp of hemp heart seeds for added nutritional kick. In place of using all spinach, I’ve also sautéed some kale to slightly soften it a bit and throw it in as well. It turns out tasty as well!
Amy says
Hi Adelina, thanks for the feedback and I love the sound of your modifications. I’d have never thought to add hemp heart seeds to this, I must try it next time! i hope you can find some more recipes ??
Alison says
This is a fantastic recipe! I just wanted to share with others that with a few minor changes this makes a great pizza crust! My gluten eating family loved it. Soak and blitz up the lentils as described, adding 3 cloves of garlic, some salt (1/2 tsp if desired), a tsp of oregano, 1/2 tsp baking soda (for a little lift), and bake on a parchment paper covered sheet pan. Grease the parchment paper before you spread the batter into a rectangle shape. Bake at 450 degrees for 20 minutes without the toppings. Remove from oven and add desired toppings. Bake again at the same temperature for an additional 7-10 minutes until your toppings are heated and cheese (if using) has melted. Makes a nice thin crust pizza that everyone cam enjoy! Thanks for the recipe!
Alison says
Please use baking powder in the above modification, not soda. Thanks!
Amy says
Hi Alison, I am loving the sound od this and I will be trying. Thanks for sharing!
April says
Could you add in almond milk while blitzing instead of water has anyone tried that?
Amy says
I’ve never tried that, I’m sure it would work though…
Adelina says
Almond milk will work!
Jenna says
I just wanted to thank you for this recipe and share the changes I made. I’ll start by saying I’m a grown woman who’s on a strict elimination diet to try to holistically treat Crohn’s disease – not a baby :). I was at a mama friend’s place yesterday and she was so excited to be able to feed me one of these, because I usually just drink tea. To re-make these for myself, I soaked and then cooked the lentils (this makes them easier to digest). I added more garlic, waaay more turmeric (for anti inflamnation), some olive oil, and I blended the spinach in with the lentils (again, easier on digestion). I’ve just fried them up and they’re amazing!!
Amy says
Hi Jenna, Thank you so much for your lovely message and I am so glad that you enjoyed these. I love the sound of your changes – especially the extra turmeric – yum!
Jenny says
Does anyone know if these freeze well? I want to make a large batch for my 1 year old. Thanks!
Mikki says
Someone else commented earlier and said that they freeze well.
captious says
I only had time to soak the lentils for 3 hours, but the pancakes came out just like in the photo. My 2-year-old liked them okay once I added salt to them, but she didn’t love them. I think the seasoning would be great for a 10-month-old, but is a little low for older toddlers and adults. Next time I’ll try adding salt, a bit more garlic and spices, and maybe a bit of ginger too.
Do you really manage to cook all the pancakes in just 1/2 a tablespoon of oil? After two batches my cast iron skillet was totally dry, and I had to add more oil.
Amy says
Hi Captious, Thanks for your feedback, I hope you have more success with the recipe next time. I never add salt to my recipes as a lot of parents who have babies use my recipes. I find that I have to add salt to many of the recipes and now that my kids are older I add a little to theirs too when needed. I developed this as a base recipe that could be altered to suit taste. I make them to eat alongside a curry and they are great for dipping into some delicious curry sauce.
I use a non stick pan and find I only need a small amount of oil. I’d say a skillet pan would need a bit more.
Loving the sound of adding ginger – yum!
Becka says
Thank you SO much for all your recipes! I have a little one with quite a few food allergies and finding fun, new, interesting food has been a struggle until I came upon your website! I make these lentil pancakes the other night and he ate them up (my husband even liked them!)!! Thank you, thank you, thank you!
Amy says
Hi Becka, Thank you so much for your kind comment! I’m so glad your little one enjoyed these and I hope you find some other recipes that you can use. If you have any questions about the recipes or requests then just send me an email through the contact form or [email protected] ??
Kate says
For those who don’t have time for soaking… I microwaved 1 cup green lentils in 2 cups water for about 10-12 minutes until ‘al dente’. Then I blended using a lil more water until the consistency was like cake batter. I spooned the mix into a greased mini muffin pan and baked at 350 for 12min. They came out perfect. I had originally tried to fry but that just turned messy. Highly recommend the oven baked version. Simple and delicious. Hope the kids love them too.
Amy says
Thanks for the feedback and the tips Kate, Ill need to try baking them next time ??
Marlene says
Do you drain the lentils before blitzing them or blitz the lentils and the water they’ve soaked in?
Amy says
Hi Marlene, you drain the lentils before blending. Thanks for the question, I will detail that in the recipes now..
Claire says
Maybe stupid question but how do you drain lentils? 🙂 Tahnks
Amy says
Hi Claire, I just pop them into a sieve to drain.
Darlene says
Hi, I tried making these but they would fall apart. What am I doing wrong? They look nothing like your picture
Amy says
Hi Darlene, I’m not sure what went wrong. Did you use uncooked lentils? Did you drain them before blending? I have never had an issue with them falling apart before. Amy
SB says
Hi. Just tried the recepie but I think I’ve might miss understood the procedure… used red lentils and cooked them as per the pakage an then blend them as per your recepi. The butter just splite once over the hot olive oil. Only realized now that you don’t precook the lentils. Do you only soak them?
Amy says
Hi SB, Yes you don’t pre cook, just soak ??
Virginie says
I just made these and I can’t believe how fast, easy and great it was! It is the perfect texture I was hoping to achieve for my baby led weaning 7 months old! Thank you! And I can’t wait to eat them with a yummy dip too!
Amy says
Excellent! So glad they were a hit, thanks for taking the time to comment and let me know ?
Ruth says
Could I use regular split lentils instead of split red lentils? I tried 2 stores and they were out of the red split lentils so I just got the regular brownish-beige looking ones
Amy says
Hi Ruth, thanks for your comment. To be honest I’m unsure. I have never tried this with other lentils before and I’m not sure how well they would blend and make a pancake batter. Sorry I can’t help more. If you do try it please let me know how it goes. Thanks, Amy
eva says
I have made these with split yellow peas as well as green lentils and the work as well as the split red lentils lentils . Key is to soak for many hours even overnight and rinse as often as possible very well until the water runs clear , they have to be raw to work cooked will not work.
Alena says
Anyone tried to bake them instead of frying? just looking for healthier alternative. thanks
Amy says
Hi Alena, sorry I have never tried baking them.
Laura E Currey-Taseva says
I did them in a non-stick skillet with just a spritz of cooking spray and they worked great, not greasy at all.
Stephanie says
I baked them tonight and they came out great! I put a baking sheet and brushed olive oil on it and then flipped halfway through, came out great!
Amy says
Thanks for the feedback, Stephanie. I’m so glad they work well when baked. I’ll give it a try next time.
Laura E Currey-Taseva says
We made these tonight! I’ll admit, I was a bit skeptical when mixing them. I have older kids, five and eight, so I added some extra oomph with the seasonings you suggested and they were a hit! We will definitely make them again and my kids had blast mixing and cooking them! I am also sharing the recipe with my vegetarian parents! I think they’d be great with a chutney of sorts! Thank you!
Amy says
So glad they were a hit and thanks so much for sharing and for taking the time to comment x
Allison says
This looks great! I’m excited to try it, especially since I’m always looking for fun new things to share with my son (8 months old and a VERY adventurous eater!) Can you tell me about how many pancakes this recipe yields? I’m planning on making them the same size that are in your pictures. Thanks!
Amy says
Hi Allison, I’m so sorry – I can’t remember as I haven’t made them in a while. I really need to put that into my future recipes. Hope you enjoy x
Jessica says
can you use canned lentils instead?
Amy says
I’ve never tried canned lentils. I think that the mixture could be a little wet, sorry.
Christine says
taste the same and easy to bake them!
KC says
Do these freeze well? Have you ever tried? Thanks!
Amy says
I’ve never tried freezing them, sorry.
Kim says
I was wondering this as well! Did you ever try freezing them in the end?
Kaeleigh says
I freeze them and they work great!
Bex says
I always freeze everything I make on here and yes these were fine for us 🙂
Kirsten says
This looks great! What’s in the dip?
Amy says
Thanks Kirsten, it was just a greek yoghurt dip. Simple!
Jessica says
Greek yogurt alone? Or mixed in with other ingredients
Amy says
I often just serve plain Greek yoghurt as a dip. Sometimes I sprinkle smoked paprika in as my kids love it.
Kasey says
I like the recipe but would prefer that they did have eggs and Gluten as new studies show that by failing to introduce these food to a child very early on in their life’s, the child is much more likely to build an immune response to the food that has been withheld (meaning an allergy).
Amy says
Hi Kasey,
Thanks for your feedback. I have a lot of recipes on my site that contain egg and gluten, I don’t try to avoid it at all. This just happens to be a recipe that doesn’t contain either so I mentioned that it would be good for those that do have allergies. Hope you still decide to try them 😉
Thomas says
Since this is actually something that has been posted very recent, I wanna add something very important.
If you really wanna talk about allergies and alike, you can’t forget the fact that many people eat certain foods every single day (especially non soaked nuts and seeds and grains, aswell as highly heated/oxidized egg yolks and milk and vegetables oils, and so on) – THAT, in my opinion, is a main cause for allergies and intolerances due to several reasons….
– one being simply an oversaturation of the body (coconut – I know a few people who just can’t stand ANY more coconut due to daily consumption for a period of time, I experienced that myself aswell).
– or that the immune system gets confronted with a lot of toxins these days (even found in home grown food) – and if you eat the same food every day, you probably also eat the same toxins every day, that’s like punching ones shoulder on the same spot on a daily basis with no chance to recover (particles of foods are recognizable in and by the body for up to 72 hours).
– also, as mentioned, lack of proper preparation….especially nut floors from non soaked and dehydrated nuts are consumed very frequently and in large amounts (people who think they eat like our ancestors aka “Paleo”), which can lead to a lot of problems in the long-run. And just to add something to the nuts: they are not soaked, not dehydrated, heated (during baking) which causes oxidation, and then most of them also don’t have a good O6:3 – and even then, only little amounts of the plant based O3 can actually be used by the body after transforming them.
Obviously leaky gut can be involved aswell. And that’s one of the reasons why I personally follow a rotation diet as Paul Chek suggests/follows himself.
I personally, highly doubt that a child is “much more likely” to build an immune response to a certain food when you don’t introduce these foods early, the only “problem” that I see is that certain bacteria from foods such as in raw milk and a lack of certain digestive enzymes would require a more or less long introduction phase (maybe along with some sickness due to the immune system having to adjust to a certain unknown “invader”). I personally would be especially cautious when they come up with certain foods that are a) far from their natural state (gluten containing grains who have several times the gluten contant than in the past, certain fruit which has a lot more sugar than it used to have,…), and b) have been exhaustively bombarded by negative press and therefore been consumed (bought $$) a lot less. As Weston A. Price, in his book “Nutrition and Physical Degeneration” observed, there have been, for example, Europeans who had to grow up on the native foods provided by their country (regional, seasonal) so they could build a strong and healthy body in accordance to their genetics, but after childhood (I can’t remember if he stated an age), they could go to Africa and adopt the food that these people were eating there (the healthiest people ate/drank fish, meat, milk, blood and vegetables) and were (almost) free of tooth decay and dental arch deformations as the natives in this country.
By the way I’m definitely going to try the lentil pancakes, thanks for the egg free recipe since I don’t do well on them :)! As far as I can remember, lentil pancakes/crêpes/flat breads have been used for hundreds of years in the Indian culture (they fermented them before cooking them to make them even more digestible and the nutrients more absorbable).
All the best, Thomas
Jennifer says
As a scientist who understands allergy and immunology a fair bit, please take this person’s post with a grain of salt.
eva says
instead of eggs you can sub for each egg 1/4 tsp baking soda and 1/4 tsp vinegar, works very well
Lisa says
Hi, I made this with precooked lentils – maybe the quantity was thrown out but it didn’t bind at all (was just like water) and I had to add flour and egg to them. Any suggestions?
Amy says
Maybe if the lentils were cooked they had a higher water content and this is why it didn’t bind. I’d suggest sticking to the soaked lentils (or even un soaked if you have high speed blender) It works perfectly as a batter 🙂 Hope you have more success next try x
eva says
this recipe need raw lentils does not work with cooked lentils
Liz says
Hi Amy! As an alternative to soaking the lentils overnight, can you also cook them up beforehand?
Amy says
Hi Liz, I’ve never tried them that way – I wouldn’t cook them too long and would try blending without the liquid first as you may not need as much. Let me know if you try it and if it works. ?
hannah says
Do you not need eggs to bind the mixture together?
Amy says
Hi Hannah, no you don’t need eggs! The lentils make a great batter 🙂
Jessica Moody says
Thanks you for having so many vegetarian options! These look fantastic. I keep looking for great foods for my 11 month old to take to daycare. And your recipes are almost ALWAYS perfect.
Amy says
Hi Jessica, thanks for your kind comment. I’m so glad you are enjoying the recipes 🙂
Maria says
Pure genius.. I would never have thought to use the lentils in this way and can’t believe how well these turned out.. My almost 9 month old gobbled down two pancakes in no time!
Amy says
Hi Maria, so glad they were a success for you and your 9 month. 🙂 Thanks for the feedback?
stacey says
This is a fantastic idea for a recipe! I love using lentils. But I haven’t used them like this before.
Amy says
Thanks Stacey, I go a little lentil crazy! I just know how much my little one loves them and so use them a lot!
Minna says
What a great idea to add lentils to pancakes! 🙂 My toddler loves spinach pancakes, so need to try these. Thanks for the recipe!
Amy says
Thanks Minna, hope they are a success for you 🙂 We loved them ?
Diana says
Hi Amy,
just wondering if you’ve ever tried this recipe with black lentils…they probably wouldn’t look as appatizing because of the colour but do you think the consistency would still work?
Thanks! 🙂
Amy says
Hi Diana, I’ve never tried them with black lentils and I’m not sure how they would work to be honest. They need a longer cooking time and I don’t think they would work in this recipe. Sorry.
ShiroiHato says
Black lentils doesn’t work 🙁 I just got a nice fried porridge of black lentils :/
Amy says
Hi ShiroiHato, yes it really should be red split lentils for this recipe. They have a much shorter cooking time and are much softer.
Ana says
I cooked the lentils before and add a little whole wheat flour and it kind of work 🙂
Kristin says
have you ever tried using the Trader Joe’s already cooked lentils? no
Amy says
Hi Kristin, No I haven’t – we don’t have Trader Joe’s here! I’m not sure how they would work, to be honest. What type of lentils are they?