Red lentil pancakes are one of the easiest, cheapest, and most fun meals around. You can fill them with anything you like and they’re ready in minutes, especially if you keep soaked red lentils in the freezer (I recommend it, see below for more on that). These are vegan, gluten-free, and have a nice amount of spice.
This is following the same base as my red lentil patties, simply thinned out to make crepe-style pancakes. The resulting pancakes are flexible, perfect for filling, and taste great. Don’t worry about the lentils not being cooked beforehand – they’re blended up and then cooked in the frying pan, just like you cook wheat flour for standard pancakes.
Try serving your pancakes with roasted zucchini and garlic yogurt, as pictured, or something like parsley pesto and roasted vegetables, or filled with mango avocado salad. Summer vegetables are delicious too, as a kind of salad filling, like in these spinach pancakes.
Ingredients
Ingredient Notes and Substitutions
- Red lentils: it doesn’t matter if the lentils are whole or split, as long as they’re red lentils. Black, brown, and green lentils don’t work as well for pancakes.
- Spices: switch these up to suit your preference, and leave the hot pepper out if needed.
- Parsley: any soft herbs can be used. See parsley substitutes.
- Flour: this can be chickpea, oat, or rye flour (the latter only if it doesn’t need to be gluten-free). The amounts will change and this is noted in the recipe card. I haven’t tested with other types but I imagine wheat flour would work too.
Step by Step
Step 1: add all of the ingredients to a bowl or blender.
Step 2: blend with an immersion blender (or standing blender) until very smooth.
Step 3: cook the pancakes over medium heat.
Step 4: once bubbles break through the middle of the pancake, flip and cook the other side.
Recipe Notes
The lentils must be soaked in advance. Since soaked red lentils are so handy to have and can be used to blend up into any number of dishes, I like to soak a bowlful on the weekend, rinse, drain, and then freeze in containers for later. Thaw quickly with a bit of hot water and you can have a meal ready in just a few minutes. I find soaked lentils and legumes in general a bit easier to digest too.
There are always questions about whether it’s okay to eat lentils like this, since they aren’t boiled. Just like wheat, which also can’t be consumed raw, you’re totally fine blending lentils up into a flour and making pancakes with them. They will be cooked in the pan.
How to Store
Storage: lentil pancakes are best fresh, but can be stored in a sealed container in the refrigerator for a couple of days. Reheat them in a pan or serve cold, but note that they will break more easily after being stored.
Freezing: these can be frozen, but tend to be a little dry after thawing. If you must freeze them, wait for the pancakes to cool, then freeze in an airtight container for up to two months. Layer with something like parchment paper to prevent sticking.
More Red Lentil Recipes
Lentil Bolognese
Lentil and Greens Patties
Hearty Lentil Chili
Sweet Potato Red Lentil Dip
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Red Lentil Pancakes
Ingredients
- 150 grams soaked red lentils *
- 200 ml water use up to 250 ml (1 cup) if needed
- Handful chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon chickpea flour OR 2 tablespoons oat flour or rye flour
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon hot pepper flakes optional, to taste
- ½ teaspoon black pepper
- ½ teaspoon apple cider vinegar or lemon juice
- Oil for cooking
Instructions
- Soak the lentils in advance, using either the quick or overnight method as outlined in the notes below.
- Add all of the ingredients to a standing blender or a large mixing bowl if using an immersion blender. Mix on high speed until very smooth and you can't see any lentil pieces. The pancake batter should be thin and easily poured, similar to crepe batter.150 grams soaked red lentils *, 200 ml water, Handful chopped parsley, 2 tablespoons olive oil, 1 tablespoon chickpea flour, 1 teaspoon sea salt, 1 teaspoon dried oregano, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon hot pepper flakes, ½ teaspoon black pepper, ½ teaspoon apple cider vinegar
- Heat a frying pan over medium heat. Once hot, add a small amount of oil to the pan. Pour in the pancake batter and turn the pan so that the batter swirls out into a thin, even layer.Oil for cooking
- Cook for 1-2 minutes, until bubbles come through the middle of the pancake. Flip and cook the other side for 1-2 minutes and repeat with the remaining batter.
- Serve warm with any fillings you'd like. These are best fresh.
Notes
- Soak your lentils in hot water (from the tap) for about two hours for a quick soak. If you have more time, they can be soaked overnight starting with cold water instead. Rinse well and drain before using.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Diane says
I’m really excited to try this recipe. How many pancakes does it make? Do you have any suggestions for the best kind of pan to cook them in? Thank you for all the delicious recipes you post!
Alexandra Daum says
Hi Diane! It makes around eight pancakes, but it will depend on the size of your pan. I always use a well-seasoned cast iron frying pan (the one pictured is the only pan we own, and it’s smallish). I’m sure a nonstick pan would work or any other well-seasoned pan! I hope you like the pancakes 🙂