Easy Red Lentil Pancakes (Flatbread)
I would never have guessed that you can make pancakes using just one ingredient, but here it is. A handful of lentils is all you need to make 6-7 perfect pancakes that you can enjoy with your favorite toppings.
They come out soft and springy and keep their freshness without drying out. Plus, they’re gluten-free, vegan, high in protein, and have no added sugar, salt or fat. Let me show you how easy it is to prepare them.
Tip: Add your favorite spices for extra flavor: pepper, salt, or curry are great choices.
Easy Red Lentil Pancakes (Flatbread) Recipe
A delicious single-ingredient pancake recipe that's vegan and protein-rich, perfect for a satisfying breakfast.
Ingredients
- 250 g red lentils
- 550 ml still water
Optional:
- Cooking oil (if you're not using a non-stick pan)
- Your favorite spices
Instructions
- Soak the lentils in still water and let them sit for at least 2 hours or until they absorb all the liquid.
- Then add them to a blender and blend until you get a liquid, soft (like in the picture), pancake batter-like consistency.
- In a non-stick pan pour 2-3 tablespoons of the batter and spread it gently with a spatula (the batter is thick and will not spread by turning the pan as you would for pancakes).
- Cook on both sides for 2-3 minutes or until firm enough to handle easily.
- Repeat until you use up all the batter.
- Enjoy with fresh vegetables, in wraps, with salads or soups.
- You can also add spices to the batter or use a splash of oil when frying if you don't have a non-stick pan.
Notes
Tried this recipe?Let us know how it was!
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I used 1 cup of dried orange/red lentils in a 2 cup measure jug filled to the brim with water, they expanded to 2 cups, in blender, than yes used a spatula to flatten them out to a pancake thinness. Nice, bland but herbs and spices helps.
Hi Ingrid,
Thanks so much for trying the recipe and sharing your experience! You’re absolutely right that the pancakes have a fairly neutral flavor on their own, which makes them a great base for experimenting with different herbs, spices, and savory fillings.
Glad they turned out well for you, and thanks for sharing your measurements, too. Hopefully, they’ll be helpful to other readers giving the recipe a try!
Best,
Chef’s Pencil Team
I’m going to use these for some homemade wraps. Definitely beats the store bought variety and the flour-based stuff!