These Red Lentil Pancakes are nutritionally packed with protein and fiber for a healthy start to the day. Gluten-free, dairy-free, and refined sugar-free.
This recipe was created as part of the #LetsLentil campaign, sponsored by Canadian Lentils. As always, all opinions are my own. Thanks for supporting the brands that support Salted Plains!
Our summer break as we know it comes to an end today. Though it's always bittersweet, we're grateful that we both work on an academic schedule. To have the summer months off together is truly a gift, and one that neither of us take for granted.
When you go from eating one meal together during the week to eating three, you quickly realize the differences. My breakfast and lunches are consistent, routine—even mundane, one might say. My husband's are the opposite. So I'm pleased to say that we've spent the summer increasing our awareness and making conscious, deliberate choices in upping the nutritional value of each meal of the day. One of our favorites this summer? These red lentil pancakes.
I know what some of you may be thinking—lentils don't sound quite like a breakfast food. But similar to the other gluten-free pantry staples we keep in stock around here (quinoa, brown rice) lentils are quite versatile. Packed with protein, fiber, and minerals, they cook up quickly and easily.
These red lentil pancakes are also a cinch to make. Using dried red split lentils, they are cooked in the time it takes you to mix your dry and wet ingredients, then thrown into the food processor for a quick puree. The lentil puree is added to the pancake batter and voila! You're set for griddle time.
One thing I've been doing to make things easier for future pancake breakfasts is cooking up a batch of red lentils, pureeing, portioning, and storing them in the freezer. That way I can just thaw and add when needed.
We've been enjoying these pancakes most recently with maple syrup and summer's fresh peaches, but they'd pair well with whatever fruit is in season.
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Red Lentil Pancakes
Ingredients
- ¼ cup dried red split lentils
- 2 cups gluten-free oat flour 240 grams
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsweetened almond milk or non-dairy milk of choice
- 2 large eggs room temperature
- 4 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
Optional toppings
- Sliced peaches nectarines, or apricots
- Blackberries
- Maple syrup
Instructions
- Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
- In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add almond milk, eggs, coconut oil, vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
- Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
- Top pancakes with fruit and maple syrup if desired.
Nutrition
LesleySA
Forgot to rate them! 😂👌
Tessa
THANK YOU! :)
LesleySA
Hi Tessa, These are delicious!
I made 2 separate batches yesterday. One, leaving out the cinnamon and syrup because I wanted a base for avocado pear, eggs cheese etc. They worked out beautifully!!
Hubby had some with syrup and was equally satisfied.
The 2nd batch with cinnamon and syrup was less popular as hubby didn't enjoy the cinnamon.
Win win, situation. We both get to eat them as we prefer using 1st version👍
Bonus, made slightly larger they can also be toasted to make a substitute for bread in a sandwich.🍞 Thank you for sharing your recipe
LesleySA
Forgot to rate them! 😂👌
Tessa
Thanks so much!!
Tessa
Love it! Thank you, Lesley!
Jocelyn Johansen
How do you get your lentil puree to look so smooth? Do you add any liquid? What food processor are you using? My lentils look chunky unless I add some almond milk. Great pancake recipe though, can't taste the lentils and definitely nicely filling and nutritious. Thanks!