Red Lentil Pancakes (Vegan & Gluten-Free)
These savory red lentil pancakes are an easy, high-protein vegan breakfast that’s naturally gluten-free, dairy-free, and eggless - perfect for any meal!
Equipment
- high speed blender
- Non-stick frying pan
Ingredients
- 1 cup dry red lentils raw (rinsed, drained, soaked in hot water)
- 1 + ½ cups boiling water
- 1 tablespoon nutritional yeast optional
- 2 teaspoons baking powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- 1 pinch black pepper freshly ground
Instructions
- Rinse, drain, and soak lentils in hot water (covered) for 3 hours. Do not drain after soaking.
- Add soaked lentils with the water, nutritional yeast, baking powder, salt, and spices to a high-speed blender. Blend until smooth.
- Heat a lightly oiled pan over medium heat. Pour ¼ cup of the batter and cook for 2 minutes per side, or until golden and cooked through.
- Serve warm with vegan sour cream or yogurt and a sprinkle of fresh parsley.
Notes
- Store cooled pancakes in an airtight container in the fridge for up to 4 days. Freeze with parchment between layers for up to 2 months. Reheat in a skillet or toaster for the best texture.
- You can substitute green lentils, just be sure to soak them overnight as they take longer to soften.
- Use a good non-stick or lightly greased pan to avoid sticking and get a crispy, golden finish.
- If the batter feels too thick, add a splash of water to thin it out. For red lentil crêpes, add extra water to make the batter spread thinner.
Nutrition
Calories: 85kcalCarbohydrates: 14gProtein: 6gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 255mgPotassium: 239mgFiber: 7gSugar: 0.5gVitamin A: 71IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!
