Protein Rich Vegan Recipes are the reason I make these Savory Lentil Pancakes on repeat — they’re packed with plant protein, low on fuss, and endlessly flexible. Ready in under an hour (mostly hands-off), they keep you full, taste amazing, and work for breakfast, lunch, or a casual dinner.
Introduction — meet your new favorite pantry hero
Have you ever stared at a bag of red lentils and wondered, what should I make with these? Enter the red lentil pancake: a simple batter of soaked, blended split red lentils turned into thin, savory pancakes that crisp at the edges and stay tender inside. These are perfect for anyone who wants What To Make With Red Lentils that’s fast, nutritious, and delicious.
What makes these pancakes so irresistible?
Texture, flavor, and staying power. These pancakes get a slightly crisp edge and a silky center. Red lentils lend a mild, nutty taste and a creamy mouthfeel when blended — no need for fermentation or fancy techniques. They deliver slow-release carbs and serious plant protein, so they fuel long workouts and long days. Plus, they play well with bold toppings: spiced veg, chutneys, creamy cashew sauce — you name it.
Bold tip: Soak the lentils until they’re super soft — this makes the batter smoother and the pancakes easier to digest.
Ingredients — what you’ll need (and why)
- Red split lentils (masoor dal) — the base. Soaked overnight, they blend into a silky batter.
- Water — for soaking and blending; adjust for pancake thickness.
- Salt — balances flavors.
- Garlic & ginger (optional) — for aromatic depth.
- Green chilies or red pepper flakes (optional) — add heat if you like.
- Cumin seeds or garam masala — introduces warm, savory notes.
- Fresh herbs (cilantro or parsley) — brightens the pancakes at the finish.
- Oil — for the pan; choose neutral oil or ghee for extra flavor if you aren’t vegan.
Short descriptions: lentils = protein + body; aromatics = flavor; herbs = freshness.
Simple how-to — step-by-step pancake method
- Soak the lentils. Rinse red lentils until water runs nearly clear, then soak in plenty of water for 6–8 hours or overnight. You want them soft enough to squish between fingers. Bold tip: Long soak = easier digestion and a silkier batter.
- Blend the batter. Drain lentils and add to a blender with a little water, chopped garlic, ginger, a pinch of salt, and spices. Blitz until you have a smooth, pourable batter—somewhere between crepe batter and thick pancake batter. Scrape and check; add water by the tablespoon if it’s too thick.
- Heat the pan. Preheat a nonstick skillet or cast-iron pan with a light film of oil over medium-high heat.
- Cook the pancakes. Pour a ladleful of batter into the pan and spread gently to a thin round. Cook 2–3 minutes until the edges lift and the bottom browns. Flip and finish 1–2 minutes on the other side. Repeat.
- Keep warm & serve. Stack on a plate, keep covered briefly, and serve with your favorite savory toppings.
The story behind these pancakes
These pancakes borrow technique and spirit from South Indian dosas but skip the long fermentation step. I discovered them while craving something savory and protein-forward that didn’t involve tofu or beans. Once I realized soaked red lentils blend into a silky batter, I began experimenting with spices and toppings. The result: a dish that feels exotic yet utterly practical — perfect for busy weekdays or relaxed weekend brunches.
Pro tips for the best outcome
- Soak well. This matters more than you might think — it softens the lentils and improves texture.
- Blend until silky. No graininess. Use a high-speed blender if you have one.
- Test one pancake first. That lets you adjust seasoning and batter thickness.
- Cook on medium-high heat. You want crisp edges without burning.
- Use a lid for thicker pancakes. Covering briefly helps the center set without flipping multiple times.
Bold tip: If batter separates (water rises), blend again briefly — this re-emulsifies the mix.
Variations to keep things interesting
- Herbed & garlicky: Fold in chopped cilantro, scallion, and minced garlic.
- Spiced-up: Add turmeric, coriander, and garam masala for a curry-like profile.
- Veggie-stuffed: Stir in grated carrot, finely chopped spinach, or shredded zucchini. Squeeze extra moisture from wet veg so batter isn’t watery.
- South-Asian style: Serve with coconut chutney and sambar for an authentic vibe.
- Wraps: Use pancakes as crepe-style wraps, stuffing with curried potatoes or roasted veggies.
- Sweet twist: For a surprising breakfast, add a touch of jaggery and cardamom; top with fruit compote.
Best ways to serve
These pancakes shine with contrasting textures and flavors. Try them with:
- Sautéed spiced zucchini and cashew cream (my fave from the week).
- Curried potato masala, folded like a dosa.
- Mint-yogurt dip or tahini-lemon sauce for Mediterranean notes.
- Simple avocado smash + chili flakes for an on-the-go breakfast.
- Pickled onions & chutney for bright, tangy hits.
Bold serving tip: Stack pancakes with a smear of sauce between layers so every bite has sauce + pancake + filling.
Health wins — why lentil pancakes make sense
Lentils bring protein, fiber, iron, and micronutrients. These pancakes release energy slowly, stabilizing blood sugar — perfect for athletes, commuters, and anyone juggling long days. They fit Protein Rich Vegan Recipes needs and work wonderfully as Vegetarian Red Lentil Recipes for meat-free meal planning.
Meal-prep & on-the-go hacks
- Batch the batter. Refrigerate up to 48 hours or freeze in portions. Thaw and cook right from the fridge.
- Make-ahead pancakes. Cook, cool, and freeze in stacks with parchment between. Reheat in a skillet or toaster oven to re-crisp.
- Portable breakfast: Stack a pancake with avocado and greens in a wrap — instant Vegan On The Go Breakfast.
- Use leftover batter creatively. Thin it for a dosa-like crepe or pour thicker for fritters.
Bold tip: Freeze cooked pancakes flat on a tray first, then bag them — prevents sticking.
FAQs — quick answers to common questions
Can I skip soaking?
You can, but soaking improves digestibility and blendability. If short on time, quick-soak in hot water for 1–2 hours and blend well.
Will they fall apart?
If your batter is too thin, they can. Adjust thickness with less water or a spoon of chickpea flour to bind.
Can I make them gluten-free?
Yes — these pancakes already contain no wheat if you stick to lentils and spices. Add a small amount of rice flour or chickpea flour if you want extra binding.
How do I get them crispy?
Use a hot pan and a thin spread of batter. A dash more oil at the edges helps crisp.
How long will cooked pancakes keep?
Refrigerated in an airtight container they last 3–4 days; frozen up to 2 months.
Recipe: basic red lentil pancake batter (metric + flexible)
- 250 g split red lentils, rinsed and soaked 6–8 hours
- 1 small onion, chopped
- 1–2 cloves garlic, chopped
- 1 tsp grated ginger
- 1 tsp ground cumin or ½ tsp garam masala
- ½ tsp salt (adjust)
- 2–3 tbsp water for blending (add more as needed)
- Oil for frying
Method recap: drain lentils, blend with aromatics and water to a smooth batter, season, heat pan, spoon and spread batter thin, cook until golden, flip, serve.
Flavor pairings — think beyond chutney
- Tangy: lemon yogurt or labneh
- Creamy: cashew cream, tahini sauce, or avocado
- Crunchy: roasted seeds, fried shallots, or crisped kale
- Pickled: quick-pickled cucumber or onion adds brightness
- Saucy: tomato-onion chutney or a spicy tomato sambal
Quick troubleshooting checklist
- Batter too runny? Add a spoonful of chickpea flour or pulse in a handful of soaked rolled oats.
- Pancakes sticking? Use more oil and make sure the pan is hot.
- Flavor flat? Increase salt and add acid (lemon) at the end.
- Too dense? The batter may be too thick — thin slightly and spread thinner in the pan.
Final thoughts — why red lentil pancakes belong in your rotation
These pancakes hit a rare combo: nutritious, portable, and crave-worthy. They answer the “what should I do with red lentils?” question brilliantly and open doors to endless Red Lentil Dishes and Lentil Ideas for any meal. Whether you want a quick Vegan On The Go Breakfast or a protein-rich weeknight dinner, these pancakes slot in perfectly.
So soak those lentils tonight, blitz them in the morning, and flip your way to a healthier, tastier routine. FYI, once you master the batter, you’ll start dreaming up toppings — and that’s the kind of problem I happily welcome. Now go make some pancakes that actually keep you full — your future energized self will thank you.
Follow me on Pinterest for daily new recipes.
Print
Red lentil pancakes – Protein Rich Vegan Recipes for Dinner
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Breakfast
Description
Simple, savory pancakes made from soaked red lentils — blended into a smooth batter, fried until golden, and topped with spiced zucchini, chutney and a silky cashew cream. Gluten-free-friendly and great for meal prep.
Ingredients
Pancake batter
- 165 g (1 cup) split red lentils (masoor dal), soaked overnight and well rinsed
- 1 scant teaspoon fine salt
- ½ teaspoon baking powder (optional — see notes)
- 1½ teaspoons besan / chickpea flour (optional; rice flour works too)
- Optional spice mix: 1 tsp cumin, 1 tsp turmeric, 1 tsp ground coriander, ½ tsp chili powder
- Optional aromatics: 1 garlic clove, a thumb-sized piece of fresh ginger (peeled)
- 300–350 ml (1¼–1½ cups) water for blending (add more or less to reach desired consistency)
- Vegetable oil for frying
Zucchini topping
- 1 tbsp mild olive oil (or neutral oil)
- 2 medium zucchini, thinly sliced
- Salt, to taste
- ½ tsp garam masala
Assembly & extras
- Vegan yogurt or plain dairy-free cream (or use regular if not vegan)
- Your favorite store-bought chutney (tomato–chilli, tamarind, mango, etc.)
- Small bunch fresh coriander / cilantro, chopped
Optional cashew cream
- 70 g (½ cup) raw cashews, soaked overnight and drained
- Zest and juice of ½ lime (about 2 tbsp combined)
- Salt and pepper, to taste
- ~60 ml (¼ cup) water — add more to thin if needed
Instructions
- Prep lentils: Drain soaked lentils and rinse until the rinse water runs almost clear. This helps remove dust and reduces bitterness.
- Make the batter: Add drained lentils to a blender with salt, chickpea flour (if using), baking powder (if using), any optional spices, garlic and ginger. Add about 300 ml (1¼ cups) of water start with — you want a batter thicker than crepe batter but still pourable. Blend until completely smooth. If the mix is too thick, add water by the tablespoon; if too thin, add a spoon of chickpea or rice flour.
- Cook zucchini: Heat 1 tbsp oil in a skillet over medium. Toss in sliced zucchini and sauté, stirring often, until they soften and pick up some color. Season with salt and sprinkle the garam masala at the end. Remove and keep warm.
- Fry pancakes: Warm a nonstick frying pan over medium–low and brush with a little oil (about 1 tsp if the pan is nonstick). Pour roughly ¼ of the batter into the pan and, using the back of the spoon, spread into a round about the thickness of a thin pancake (thicker than a crepe). Cook 2–3 minutes until the underside is browned and the edges lift, then flip and cook 1–2 minutes more. Adjust heat if they brown too fast or remain pale. Work in batches, keeping finished pancakes warm in a low oven if needed.
- Plate and top: Spread a little vegan yogurt or cashew cream onto each pancake, top with sautéed zucchini, spoonfuls of chutney, and a scatter of chopped coriander.
Cashew cream (quick method)
- Put drained cashews, lime zest + juice, a pinch of salt and pepper, and roughly 60 ml (¼ cup) water into a small blender. Blend until gorgeously smooth, adding more water if you want a thinner sauce. Taste and season.
Notes
- Notes & tips
- Soaking is key. Let the lentils soak long enough that you can easily squash one between fingers — this gives the creamiest batter and aids digestion.
- Blender power: A high-speed blender makes the smoothest batter. If your blender is small, work in batches.
- Baking powder: Not essential; it helps produce slightly puffier pancakes. If you plan to freeze batter, omit the baking powder and add it right before cooking.
- Avoid graininess: Rinse lentils thoroughly (several changes of water) so the blended batter is silky.
- Consistency: Aim for a batter that spreads easily but holds together as a pancake — think between crepe and thick pancake.
- Crisp edges: Cook on medium–low so the interior sets while the exterior crisps without burning.
- Gluten-free: This recipe is naturally wheat-free if you skip chickpea flour or use a GF substitute.
- Storage & freeze-ahead
- Batter: Refrigerate up to 48 hours. For freezing, omit baking powder and thaw before adding it and cooking.
- Cooked pancakes: Stack with parchment between layers and freeze flat; reheat in a skillet or toaster oven until warmed through and crisp at the edges.
- Cashew cream: Keeps refrigerated for 3–4 days in a sealed jar.
- Quick troubleshooting
- Batter too thin: Add a tablespoon of chickpea or rice flour and blend briefly.
- Batter too thick: Stir in water a tablespoon at a time until spreadable.
- Pancakes fall apart: Batter may be too watery — reduce water or add a binder like a spoon of chickpea flour.
- Sticking: Use a well-heated pan and enough oil; nonstick pans need very little oil but a warm surface.
These red lentil pancakes make a hearty, protein-rich base for many toppings — think roasted mushrooms, curried potatoes, garlicky spinach, or a simple smear of yogurt and chutney. They’re versatile, nutritious, and brilliant for breakfast, lunch, dinner, or packing for on-the-go meals. Enjoy!
Nutrition
- Calories: 158
- Sugar: 1 g
- Fat: 1 g
- Carbohydrates: 29 g
- Protein: 11 g
