Filled with nutritional benefits, savoury lentil pancakes are a great healthy breakfast to start the day. Red lentils are an excellent source of iron, protein and fibre. They’re egg-free, making them a great pancake alternative for those with egg allergies…oh, and they’re delicious too!
How to make savory lentil pancakes
Making lentil pancakes is easier than you’d think. The process consists of preparing your lentils (by washing them, and then soaking them in boiling water to soften them), blending your ingredients, mixing the blended paste with rice flour to create a pancake batter, and then frying your pureed lentil-rice flour batter. Pretty easy stuff, bestie.
Check out my Savoury Lentil Pancakes recipe video on YouTube!
While there isn’t anything too complicated about this recipe, here are a few things to keep in mind to make sure you get the best results!
- This recipe has been created using uncooked red split lentils, so the times and the amounts have been developed with this in mind. Swapping red lentils out for other kinds of lentils may not work.
- Do not skip the soaking the lentils. If you do this, your blender will HATE you. And your taste buds won’t be too fond of your either.
- For an easy flavour variation, simply change up the herbs and spices used.
What to eat with lentil pancakes
In the photos and recipe video, I’ve kept it super simple by serving these savoury lentil pancakes with a bit of tomato sauce. But you can totally get more creative!
- Instead of tomato sauce, try something from the east or the Arab world – a chutney dip, hummus, or tahini would all work wonderfully. (I’m actually kicking myself for not using a little mango chutney the last time I made these. That sweet and savoury combo would have been heavenly.) I’d recommend giving it a shot alongside some Lebanese toum. If you want to keep it super simple, opt for a spoonful of Greek yoghurt.
- A fried egg goes well on top of basically anything. (Except maybe a banana. And I use this very strange and specific example because it was a recipe sent to me in my day-job’s newsletter. I honestly thought it was a joke. But it wasn’t! A colleague submitted the recipe: it was literally a fried egg with mashed banana and maple syrup. Just, no.)
- Avocados. You can Millennial toast this recipe to the moon. (The lentil pancakes would act as a flavourful toast base.)
This recipe is best served fresh while still warm. You can refrigerate these lentil pancakes in an airtight container for up to three days. You can freeze them, but the texture won’t be as nice once it thaws. If frozen, they will stay in an airtight container for up to two months. You thaw/warm them over a low heat in a pan.
More pancake recipes
- Healthy Sweet Potato Pancakes
- Lemon-Raspberry Dutch Baby
- Fluffy, Fluffy Pancakes
- Fluffy Japanese Souffle Pancakes
A good quality blender is a life saver in any kitchen. Unless you’re planning to do some serious ice-crushing blending, you don’t need the best of the best, just something you can rely on.
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That’s it for today, bestie! What do you think? Have you made lentil pancakes before? Will you try them? Let me know in the comments below.Print