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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.
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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.
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.
- 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.
- Drain the lentils - After soaking drain the lentils using a fine-mesh sieve. Discard the soaking water.
- 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. - 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. - Mix the batter - Mix the pureed lentils and sautéd vegetables together until combined.
- 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
No, this recipe has been developed using red split lentils, other lentils will not break down in the same way.
Yes, this is necessary to soften 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.
Babies can typically start eating lentil pancakes once they have been introduced to solid foods, from 6 months plus. Just ensure that you skip any added salt.
If your baby hasn't already tried lentil or any of the ingredients within this pancake you should start by introducing a small amount for the first few servings and watch closely.
Smaller tablespoon-sized pancakes will be perfect for little hands.
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.
Other Recipes You May Like..
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Lentil Pancakes
Ingredients
- 180g (1 cup) Red Split Lentils
- ½ cup Water
- 1 Garlic Clove ,minced
- 1 Carrot ,finely grated
- ¼ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- 2 handfuls Baby Spinach ,finely chopped into ribbons
- 2 tablespoon Fresh Lemon Juice
- ½ tsp Salt ,do NOT add if making for a baby
- 1 tablespoon Olive Oil ,for frying
Instructions
- Add the lentils to a mixing bowl and cover with water. Allow to soak overnight.
- Drain the lentils and add to a high-speed blender along with the water. Blend until you have a smooth batter.
- 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 sautéed vegetables, lemon juice and salt (if adding).
- Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil).
Large Crepe-Like Pancakes
- Pour around ¼ of the mixture onto the hot pan and spread it in a circular shape using the back of a spoon.
- Cook for 3 minutes on one side, then flip and cook for 2 more minutes on the other side.
- Remove pancake from the pan and repeat with the remaining mixture. Serve
Small Pancakes
- 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
Video
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 or stuffed like you would a wrap. See post for suggestions and recipe links.
Cindy
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
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
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
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
I can't seem to make them stay together is there some secret to frying them?
Amy
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
They were delicious. Thanks for the recipe!
Amy
Thanks Sonia! So glad you liked them, thanks for taking the time to comment.
Margie
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
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
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
Thanks Ami, so glad they were a success with the whole family, thanks for taking the time to comment 🙂
Mandi
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
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
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
Thanks Flore, so glad you liked them - did they pass the picky toddler test? I love the the sound of using radish leaves ??
Flore
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
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
Glad he liked them Flore, I like the idea of cutting them into sticks. ??
Kelly
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
So glad your little one loved these, maybe she loved them because they were a pretty green colour ?
Adelina
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
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
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
Please use baking powder in the above modification, not soda. Thanks!
Amy
Hi Alison, I am loving the sound od this and I will be trying. Thanks for sharing!
April
Could you add in almond milk while blitzing instead of water has anyone tried that?
Amy
I've never tried that, I'm sure it would work though...
Adelina
Almond milk will work!
Jenna
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
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
Does anyone know if these freeze well? I want to make a large batch for my 1 year old. Thanks!
Mikki
Someone else commented earlier and said that they freeze well.
captious
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
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
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
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
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
Thanks for the feedback and the tips Kate, Ill need to try baking them next time ??
Marlene
Do you drain the lentils before blitzing them or blitz the lentils and the water they've soaked in?
Amy
Hi Marlene, you drain the lentils before blending. Thanks for the question, I will detail that in the recipes now..
Claire
Maybe stupid question but how do you drain lentils? 🙂 Tahnks
Amy
Hi Claire, I just pop them into a sieve to drain.