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.
* The amount of red lentils used can vary a bit, so don't worry if you're looking at dry lentils and wondering how much to use. About 120 grams (~ ⅔ cup) of dry lentils usually makes about the right amount after soaking but a little more or less will be fine.