lentil pancakes

A quick and easy recipe for healthy, Vegan Lentil Pancakes or Tortillas (Wraps) made with just one ingredient plus water and salt. Stuffed with hummus, mushrooms and fresh spinach, these delicious, gluten-free pancakes are perfect as a hearty breakfast, lunch or dinner!

Vegan Lentil Pancakes (Tortillas, Wraps)

red lentils (or yellow lentils)

water

salt

8.8 oz mushrooms (sliced)

garlic (chopped)

1.5 tbsp tamari (or soy sauce)

black pepper (to taste)

baby spinach

Hummus

alfalfa sprouts

parsley

sesame seeds

Cover the red lentils with water and soak overnight. Then drain the lentils, add to a blender along with 200 ml of fresh water and salt and blend until smooth.

Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side (depending on the size and thickness of the pancake, it will take about 3-4 minutes per side).

Repeat the process with the remaining batter until all the pancakes are cooked.

Lentil Pancakes

Heat the oil in a skillet or pan and cook the mushrooms for about 3 minutes. Then flip and cook for another 2-3 minutes.

Add the garlic and sauté for 1 minute. Then add tamari, stir and continue cooking for a minute until the mushrooms are nice and golden brown. Season with a little pepper to taste.

Spread the lentil pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and serve.

Enjoy!

Filling (optional)

There is no time for chit-chat when fluffy lentil pancakes are to be cooked. Just follow a few deliciously easy steps.

tsp vanilla extract

banana

½ cup lentils, cooked

wholegrain flour

½ tsp baking powder

tsp sugar

butter

strawberries ((sliced))

maple syrup

Greek Yogurt ((2%))

Blend

Blend the egg, water, vanilla extract, banana, lentils, whole grain flour, baking powder, sugar and salt until you have a thick homogeneous batter. Some lentil streaks will be visible, but don’t worry, they won’t be noticeable when the pancakes are cooked.

Cook

Heat the butter in a non-stick pan and turn the heat to low-medium. Make 4 small pancakes or 2 medium ones.Cover with a lid if you have. Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned. Repeat with the rest of the batter.

Serve

Serve lentil banana pancakes with strawberries, maple syrup and low fat greek yogurt as toppings.

A great finger food made with red split lentils, spices and vegetables.

Lentil Spinach Pancakes

(1 cup) Red Split Lentils

Water

Garlic Clove, minced

Carrot, grated

tsp Ground Cumin

tsp Smoked Paprika

tbsp Lemon

tsp Salt*

tbsp Oil (for frying)

Add the lentils to mixing bowl and cover with water. Allow to soak overnight.

Drain the lentils and add to a blender / food processor along with the water. Blend until you have a smooth batter. You may find you need more water, add as needed. (See process shots for batter image)

In a frying pan, heat 1/2 tbsp of the oil over a medium-high heat. Add the carrot, garlic, smoked paprika, cumin and spinach, reduce the heat to medium-low and cook until softened (around 4-5 mins).

In a large mixing bowl mix together the lentil batter along with the sauteed vegetables and the lemon juice.

Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil). Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner) Repeat to fill the pan.

Cook for around 2 minutes on each side (this will vary depending on the pan, heat and how thin your pancake is). You want to look for bubbles forming and your pancakes should be able to be flipped easily. 

Remove pancakes from the pan and repeat with the remaining mixture. Serve

Filled with nutritional benefits, savoury lentil pancakes are a great healthy breakfast to start the day. They’re egg-free, making them a perfect pancake alternative for those with egg allergies…oh, and they’re delicious too!

Savoury Lentil Pancakes

red lentils

garlic

onion, chopped roughly

Salt,

black pepper,

red chili flakes

cumin, ground

rice flour

cilantro

vegan butter

Wash and rinse lentils under running water until the water is not cloudy anymore.

Soak lentils in boiling water for 30 minutes. This will make the lentils tender which, in turn, makes it easier to blend them.

Drain the soaked lentils, and add them to the blender. Add chopped onion, garlic, salt, black pepper, cumin, and cilantro (set aside a few cilantro leaves for later). Pulse until a smooth paste is formed. (This is your lentil pancake batter!)

Transfer the puree to a mixing bowl. Add rice flour and the remaining cilantro. Mix well.

Spread butter on a flat pan over a medium-high heat. Add 2-3 tablespoons of pancake batter to the pan and using the back of the spoon shape it into a round pancake shape.

Reduce the heat to medium and cook on each side for 3-4 minutes or until golden and crispy. Enjoy!

Good recipe. Doesn't taste like traditional pancakes but is a yummy savory pancake.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614919049/yqtowhhewlgox7io6vxl.mp4

Filled with nutritional benefits, savoury lentil pancakes are a great healthy breakfast to start the day. Red lentils are an excellent source of iron, protein and fibre. They’re egg-free, making them a great pancake alternative for those with egg allergies…oh, and they’re delicious too!

Make these protein-rich lentil wraps/ flatbreads with just TWO ingredients to use with sweet and savory fillings and toppings! The lentil tortillas are gluten-free, grain-free, flour-free, dairy-free, and vegan!

Lentil Wraps

dry red lentils

vegetable broth ((or water + 1/2 tsp salt))

You can watch the video in the post for visual instructions.Rinse the lentils in a sieve under running water.

Transfer them to the blender with the broth (or water and salt), and leave to soak for 3-4 hours.

Blend the mixture for 2 minutes, or until the batter is smooth and lump-free.

Heat a little oil in a non-stick pan/ skillet. Once hot, reduce the heat to medium-low and pour in enough batter to make a thin layer across the bottom of your pan, spreading it with the back of a spoon as needed.Note that the batter will thicken as it sits, so I recommend pulsing it for a few seconds between cooking each wrap. You may need more water/broth to bring it back to a pancake batter consistency.

Cook for about 3-4 minutes, flip it over when the edges start pulling away from the pan, and continue to cook for 1-2 minutes. Then transfer them to a plate, covered with a damp kitchen towel.

Repeat this with the remaining batter, adding more oil to the pan as needed.

Enjoy the red lentil wraps with the fillings or toppings of your choice!

https://content.jwplatform.com/videos/v0i2649i.mp4

2-Ingredient Lentil Wraps (Tortillas)

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The most viewed lentil pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine