Red Lentil Pancakes
These savory pancakes made from split red lentils are protein-packed and versatile, perfect for a cozy breakfast or brunch.
Ingredients
For the Pancake Batter
- 1 cup split red lentils Rinse and soak for 20-30 minutes
- 1 cup water For blending; keep extra on hand to adjust batter thickness
- 1 tsp salt Enhances flavor
- 1 tsp grated ginger Fresh or powdered
- 1 clove grated garlic Fresh or powdered; adjust amount to taste
- 1 pinch turmeric For color
- 1 pinch baking soda Optional, for extra tenderness
- neutral oil For cooking pancakes
Optional Add-ins
- chopped scallions, cilantro, parsley For brightness
- finely shredded carrot or zucchini For added flavor/texture
- red pepper flakes or minced green chili For heat, optional
Instructions
Soak and Blend
- Rinse red lentils under cold water until it runs mostly clear.
- Soak lentils in a bowl of water for 20 to 30 minutes.
- After soaking, drain lentils and add them to a blender with 1 cup of fresh water, salt, grated ginger, grated garlic, and turmeric.
- Blend until very smooth, adding more water if necessary to achieve a pourable consistency.
- Let the batter rest for 5 to 10 minutes.
Cook the Pancakes
- Heat a nonstick skillet or seasoned cast iron pan over medium heat.
- Brush a light layer of oil on the skillet.
- Pour about 1/4 cup of batter into the center of the skillet and gently spread into a circle.
- Cook for 2-3 minutes until the bottom is golden and the top appears matte with tiny bubbles.
- Flip the pancake and cook for another 1-2 minutes.
- Repeat with remaining batter, adding oil to the pan as needed.
Notes
The batter can be stored in the fridge for up to 48 hours. If it thickens, whisk in a splash of water before cooking. Cooked pancakes will last 3-4 days in the refrigerator and can be frozen for later use.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 18gProtein: 6gFat: 2gSodium: 300mgFiber: 3gSugar: 1g
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