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.
Like other gluten-free pantry staples, (quinoa, brown rice, corn flour), lentils are quite versatile. Packed with protein, fiber, and minerals, they cook up quickly and easily.
Using dried red split lentils, they are cooked, then thrown into the food processor for a quick pancake batter.
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Why you'll love this recipe
- Nutritious breakfast
- Easy recipe
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Red lentils - Dried split red lentils are used in this recipe. The fiber and protein content in these lentils makes them perfect for a breakfast with staying power.
Oat flour - If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour or certified gluten-free rolled oats to make your own oat flour.
Do note that store-bought oat flour has more of a fine flour texture than homemade. The best way to measure is by weight with is kitchen scale.
Almond milk - Unsweetened almond milk or other dairy-free milk can be substituted.
Eggs - Two chicken eggs are needed. Two flax eggs can be substituted.
Coconut oil - Refined or unrefined coconut oil can be used. Substitute olive oil or melted vegan butter.
Maple syrup - The natural sweetness of real maple syrup adds flavor and a touch of sweetness. Substitute agave syrup or honey (if not vegan). Keep in mind that agave will be sweeter.
Step-by-step instructions
Step 1: Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn the heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain soaked lentils and place them in the bowl of a food processor. Blend lentils until you have a smooth puree.
Step 2: 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.
Step 3: Spray a large nonstick 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.
Recipe tip
Prepare the pancake batter ahead of time and freeze in a freezer-safe airtight container. Allow the frozen batter to thaw in the refrigerator before use.
FAQs
Yes! Simply store the batter in an airtight container in the refrigerator. Mix the batter well before use
More gluten-free pancake recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Red Lentil Pancakes
Ingredients
- ¼ cup dried red split lentils
- 2 cups gluten-free oat flour
- 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.
Notes
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!