Description
These Protein-Packed Savory Lentil Pancakes are a delicious and nutritious breakfast option that’s vegan and gluten-free. Made with red lentils and a blend of spices, these pancakes are flavorful and satisfying.
Ingredients
Scale
Main Batter:
- 1 cup red lentils (rinsed)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
Mix-ins:
- 1/4 cup finely chopped red onion
- 1/4 cup grated carrot
- 2 tablespoons chopped fresh cilantro
- 1 green chili (finely chopped, optional)
For Cooking:
- Oil for cooking
Instructions
- Blend Lentils: In a blender, combine the rinsed red lentils and water. Let soak for 15 minutes, then blend until smooth.
- Add Spices: Add salt, cumin, turmeric, black pepper, and baking powder to the batter, and blend briefly to incorporate.
- Combine Mix-ins: Transfer the batter to a bowl and stir in the red onion, carrot, cilantro, and green chili if using.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the pan and spread into a thin circle. Cook for 2–3 minutes on each side or until golden brown and crisp at the edges. Repeat with remaining batter.
- Serve: Serve warm with yogurt, chutney, or a spicy dipping sauce.
Notes
- You can make the batter ahead and store it in the fridge for up to 2 days.
- These pancakes also reheat well and can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
