Description
These Energizing Savory Red Lentil Pancakes are a nutritious, easy-to-make meal. Packed with protein and fiber from red lentils, they’re perfect for breakfast, lunch, or dinner. Adaptable to your favorite savory toppings, this recipe is a healthy and satisfying option for any time of day.
Ingredients
Scale
- 1 cup dried red lentils, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons finely chopped fresh cilantro (or parsley)
- 1 tablespoon olive oil, plus more for cooking
- Optional: Pinch of cayenne pepper for a kick
- Optional: 1 tablespoon nutritional yeast for a cheesy flavor
Instructions
- 1. Rinse the lentils thoroughly under cold running water until the water runs clear.
- 2. In a medium saucepan, combine rinsed lentils with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until lentils are very soft and have absorbed most water.
- 3. Drain any significant excess water.
- 4. Transfer cooked lentils to a blender or food processor.
- 5. Add salt, black pepper, turmeric, cumin, garlic powder, onion powder, and any optional seasonings (cayenne, nutritional yeast) to the blender.
- 6. Add chopped cilantro (or parsley) and 1 tablespoon of olive oil.
- 7. Blend until mostly smooth. Add a tablespoon or two of water if too thick, or a tablespoon of flour if too thin, until a thick pancake batter consistency is reached.
- 8. Let the batter rest for 5-10 minutes (optional).
- 9. Heat a lightly oiled griddle or non-stick skillet over medium heat.
- 10. Pour about 1/4 cup of batter onto the hot skillet for each pancake.
- 11. Cook for 3-4 minutes until bubbles form on the surface and edges are set.
- 12. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
- 13. Repeat with remaining batter, adding oil between batches as needed.
Notes
Store cooled pancakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2-3 months. Reheat on stovetop, in oven, or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g