Description
Savory Red Lentil Pancakes are crispy on the outside, tender on the inside, and packed with plant-based protein. This quick, healthy recipe is perfect for busy weeknights, meal prep, or a satisfying vegetarian meal that doesn’t compromise on flavor.
Ingredients
Scale
- 1 cup dried red lentils
- 3 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin powder
- Olive oil (for sautéing and cooking)
Optional toppings:
- Yogurt
- Chutney
- Fresh herbs (cilantro or parsley)
- Avocado slices
Instructions
- Rinse the lentils under cold water until the water runs clear.
- Cook the lentils: In a saucepan, bring lentils and water to a boil. Reduce heat and simmer for 15 minutes until soft.
- Sauté the onion: Heat olive oil in a pan over medium heat. Cook chopped onion for about 5 minutes until translucent. Add garlic and cook for 1 more minute.
- Blend the batter: Drain excess water from lentils. Blend lentils with sautéed onion, garlic, and cumin until slightly chunky.
- Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease it. Pour ½ cup batter per pancake. Cook for 3–4 minutes until bubbles form, then flip and cook another 2–3 minutes until golden brown.
- Serve: Let pancakes rest briefly, then serve warm with your favorite toppings.
Notes
- For crispier pancakes, add a little extra oil to the pan.
- If batter is too thick, add a tablespoon of water to loosen it.
- Avoid over-blending to keep a nice texture.
- Store leftovers in the fridge for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course / Breakfast
- Method: Stovetop
- Cuisine: Mediterranean / Middle Eastern-inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg