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
- 1/4 cup dried red split lentils
- 2 cups 240 grams gluten-free oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened almond milk or non-dairy milk of choice
- 2 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
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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.
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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.
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Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a 1/4 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.
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Top pancakes with fruit and maple syrup if desired.
I have never tried lentils in pancakes Tessa, so I’m very curious. I’m always open to trying new things, so I’ll need to give this one a go! Your photos are just lovely!
Thank you, Mary Ann! The lentils blend in seamlessly with the pancake batter and certainly have some staying power. You won’t be hungry an hour later! xo.
Wow, lentils? So creative. I would love to give this a try since I need gluten free for one of my kiddos. Thanks for the new idea!
Thanks, Karen! Thanks for stopping by. The first time I made these I didn’t tell my husband what the ingredients were – he remarked how much he liked them before I even asked! Always a good sign. ;) Hope you and your family love them!
How cool are these pancakes! Red lentils, so brilliant!
Aw, thank you, Stephanie! Love hiding more good stuff in there when I can! <3
What a clever recipe! Plus, theses pancakes look delicious. I love your tip about freezing portions of the puree. I will definitely be giving this recipe a go.
Thanks, Jess! Yes, the freezing the puree makes things so easy. I hope you love them! xo.
Wow! How creative! What a fun way to use lentils. My son loved lentils so I bet he would be super into these pancakes!!
Oh, I bet he would be! I hope so! Thank you, Alaina! <3
After I quit teaching, and Rob had been retired for about a year, but was about to go back to work, we had a Summer off together. It was the best Summer ever! We traveled, worked on projects and just had fun spending time together. Now that he’s back to work, we take a longer break in the Winter when he’s off for a few weeks. But oh I looong to have that Summer back. No doubt you two enjoy that time off together. Oh you know I’m loving lentils in pancakes, Tessa! What a great way to start the day.. all that fiber and hello, Lentils!! They are little powerhouses and are so versatile. I love how you’ve applied them in this recipe, and the make ahead tip is genius! :D
Oh, I bet that was a wonderful summer!! Having that time together is so special I think. I’m glad you two still have those breaks in the winter together – something to look forward to! I’m already planning next summer. ;) Lentils really are so versatile and pack a healthy punch. Thank you, Traci!! xoxo
These look delicious! I love red lentils, what a great way to add some extra protein. :-)
Yes, indeed. :) Certainly helps get you all the way to lunch! Thanks so much, Lauren! <3
I love the idea of lentils in pancakes — especially for our kiddo! I’m also pretty smitten with the size of your cakes. I’m more of an “oversized silver dollar” kinda girl, myself. More crispy edges to enjoy! :)
That’s right – and Lana would never know! ;) Hahaha, the more crispy edges, the better! <3
I love that these are so ridiculously good that you FREEZE pre-portioned lentil puree. Now I know I have to make them! I’m so so intrigued – they’re genius!
Hahaha, it is all about the frozen lentil puree! Because when you want pancakes, you want pancakes! At least, this is what happens to us. ;) If you give them a try, I hope you love them! <3 <3 <3
WOW! I would have never thought to use red lentils in pancakes. You are such a genius.
PS: These photos take my breath away <3
They make for a wonderfully hearty breakfast and a fun change of pace! Thank you so much, Aysegul!! <3 <3 <3
This did not come out as I had hoped. My batter was sooooo thick and figured I’d add milk to thin it out, but that didn’t help. After adding so much milk it got thinned out but when I tried to cook them they were raw and not good! I’m so sad I really wanted them to come out. Any suggestions?
Hi Elia – thanks for trying the recipe! Did you try cooking up any of the batter before you thinned it out? It is a thick batter but once it hits the griddle it will thin out to a pancake consistency. I would think that a touch or two of extra milk wouldn’t hurt if you feel it needs to thin a bit, but a lot of milk would result in diluting it too much.
It is difficult to find dairy and gluten free pancakes. This recipe is sure to help as it is nutritious and tasty at the same time. Thanks a lot!
I have made this recipie many times. My 10 year old loves them.
That is so great to hear! Thank you, Trish!
These were incredible! Since I have a high-speed blender, I used rolled oats and blended everything together. I also subbed the eggs for flax eggs to make it vegan and the maple syrup which I didn’t have on hand, for molasses. Made a huge batch for the neighbourhood kids. It was such a hit! Thank you for the recipe!!
That is awesome. I am so glad you all loved them. Thank you!!