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
Scale
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