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
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!
Juliana
I had prepared my lentils by soaking overnight for another recipe I was going to make, then I stumbled across this recipe and thought I'd give it a try. I ended up using my soaked lentils (about one cup) in place of the cooked ones and the recipe turned out perfectly fine. I've already made them twice this week. My daughter loves them. I'm a total pancake person and I think I now prefer these over regular pancakes because they have such great flavor. This will be my new go to pancake recipe.
Tessa
Thank you, Juliana! I'm so happy this is your new go-to pancake! :)
Shwu Huey Ng
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!!
Tessa
That is awesome. I am so glad you all loved them. Thank you!!
Trish
I have made this recipie many times. My 10 year old loves them.
Tessa
That is so great to hear! Thank you, Trish!
Genevia
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!
Elia@Feed Your Sister
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?
Tessa
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.
Aysegul
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
Tessa
They make for a wonderfully hearty breakfast and a fun change of pace! Thank you so much, Aysegul!! <3 <3 <3
Sarah @ Snixy Kitchen
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!
Tessa
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
Em
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! :)
Tessa
That's right - and Lana would never know! ;) Hahaha, the more crispy edges, the better! <3
Lauren
These look delicious! I love red lentils, what a great way to add some extra protein. :-)
Tessa
Yes, indeed. :) Certainly helps get you all the way to lunch! Thanks so much, Lauren! <3
Traci | Vanilla And Bean
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
Tessa
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
Alaina @ A Not So Quiet Kitchen
Wow! How creative! What a fun way to use lentils. My son loved lentils so I bet he would be super into these pancakes!!
Tessa
Oh, I bet he would be! I hope so! Thank you, Alaina! <3
Jess @Nourished by Nutrition
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.
Tessa
Thanks, Jess! Yes, the freezing the puree makes things so easy. I hope you love them! xo.
Stephanie McKinnie
How cool are these pancakes! Red lentils, so brilliant!
Tessa
Aw, thank you, Stephanie! Love hiding more good stuff in there when I can! <3
Karen @ Seasonal Cravings
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!
Tessa
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!
Mary Ann | The Beach House Kitchen
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!
Tessa
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.