Description
These Savory Red Lentil Pancakes are naturally gluten-free, high in protein, and made with just soaked lentils and simple spices—no flour required! Crispy outside, soft inside, and packed with flavor, they’re perfect for breakfast, lunch, or dinner. An easy, wholesome, plant-based recipe that’s customizable, freezer-friendly, and ready in minutes after soaking.
Ingredients
- 1 cup dry red lentils (soaked for at least 2 hours or overnight)
- ¾ to 1 cup water (for blending)
- 2 garlic cloves
- ¼ small onion or 2 green onions, finely chopped
- 2 tablespoons chopped fresh cilantro or parsley
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon chili flakes (optional)
- Olive oil or neutral oil (for cooking)
Instructions
- Rinse and soak the red lentils in water for at least 2 hours (or overnight). Drain before blending.
- Add soaked lentils, fresh water, garlic, cumin, turmeric, salt, and pepper to a blender. Blend until smooth and slightly thick.
- Stir in chopped onion and herbs.
- Heat a non-stick skillet over medium heat with a little oil.
- Pour a ladle of batter into the pan and spread like a pancake.
- Cook for 2–3 minutes on each side, until golden and crispy. Repeat with remaining batter.
- Serve hot with chutney, yogurt, or your favorite dipping sauce.
Notes
- Add shredded carrots, spinach, or zucchini to the batter for extra veggies.
- Swap cumin and turmeric for Italian herbs or smoked paprika for a new flavor twist.
- Make mini versions for snacks or appetizers.
- For extra heat, add chopped green chilies or more chili flakes.
- Freeze between parchment sheets in a sealed container. Reheat in skillet or toaster oven.
