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.
If you like what I’m doing here, and you want to help, why not go ahead and become a Patron? You can support Chocolates & Chai for as little as the price of a cup of coffee!
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.
Don’t forget to follow me on Facebook, Pinterest, Instagram, YouTube and Twitter for all the latest. Or just sign up to be a part of my mailing list to have updates delivered straight to your inbox!Print
Savoury Lentil Pancakes
- Total Time: 50 minutes
- Yield: 6 lentil pancakes 1x
- Diet: Vegan
Filled with nutritional benefits, savoury lentil pancakes are a great healthy breakfast to start the day. They’re egg-free, making them a perfect pancake alternative for those with egg allergies…oh, and they’re delicious too!
- 1 cup red lentils
- 6 cups water
- 1 clove garlic
- 1 onion, chopped roughly
- Salt, to taste
- 1 teaspoon black pepper, ground
- ½ teaspoon red chili flakes
- 1 teaspoon cumin, ground
- 3 tablespoons rice flour
- ¼ cup cilantro
- 2 tablespoons unsalted butter
- Wash and rinse lentils under running water until the water is not cloudy anymore.
- Soak lentils in boiling water for 30 minutes. This will make the lentils tender which, in turn, makes it easier to blend them.
- Drain the soaked lentils, and add them to the blender. Add chopped onion, garlic, salt, black pepper, cumin, and cilantro (set aside a few cilantro leaves for later). Pulse until a smooth paste is formed. (This is your lentil pancake batter!)
- Transfer the puree to a mixing bowl. Add rice flour and the remaining cilantro. Mix well.
- Spread butter on a flat pan over a medium-high heat. Add 2-3 tablespoons of pancake batter to the pan and using the back of the spoon shape it into a round pancake shape.
- Reduce the heat to medium and cook on each side for 3-4 minutes or until golden and crispy. Enjoy!
- When you’re washing your lentils, make sure to be thorough by scooping up handfuls of lentils and scrubbing them in your palm to clean.
- A little hack to get even pancakes is to use a ¼ cup scoop to spoon your pancake batter into the pan. That way your pancakes will mostly be around the same size.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Keywords: savory lentil pancakes, lentil pancakes, savoury lentil pancakes,
This looks yummy but I’d make it for dinner. We like cilantro in our Tex-Mex food here in Texas so I love that addition. I was vegetarian many years ago (hard to do in Texas with so much good bbq!) and I used to eat the red lentils. I’ll have to buy those again.
Thanks for commenting, Aileen! I hope you do give it a try, and that you enjoy it too!!
We’ve trying to add more beans to our meals, these look so good! Do you have a good suggestion for rice flour substitute?
This isn’t something I know much about…but I believe potato starch is a popular substitute. All-purpose flour will *likely* work fine (but I’ve never tested either option). I hope that helps!