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Savoury Lentil Pancakes

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4.5 from 2 reviews


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!


Units Scale
  • 1 cup red lentils
  • 6 cups water, boiling
  • 1 clove garlic
  • 1 onion, chopped roughly
  • Salt, to taste
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon cumin, ground
  • 3 tablespoons rice flour
  • 1/4 cup cilantro
  • 2 tablespoons vegan butter


  1. Wash and rinse lentils under running water until the water is not cloudy anymore.
  2. Soak lentils in boiling water for 30 minutes. This will make the lentils tender which, in turn, makes it easier to blend them.
  3. 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!)
  4. Transfer the puree to a mixing bowl. Add rice flour and the remaining cilantro. Mix well.
  5. 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.
  6. 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.
  • The amount of boiling water required may be slightly different depending on the dimensions of your pot. You want enough to generously cover the lentils.
  • Depending on your lentils, you may find that they’re firmer than you’d like when blending. You can add a 1/4 cup of water to help the process. (I actually do this in the recipe video as the batch didn’t soften as much as I wanted.)
  • 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.
  • If you want to ensure these pancakes are vegan, make sure to use vegan butter too.
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian
Maple syrup being poured on to a stack of three Japanese souffle pancakes.

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