05/06/2026
These red lentil savory pancakes are soft, flexible, and packed with plant-based protein. Loaded with colorful veggies and simple ingredients, they’re a delicious vegan, grain-free, and gluten-free option—perfect for wraps, toppings, or a satisfying meal.
Ingredients:
1 cup (190 g) red lentils
1 cup water
2 tbsp olive oil
50 g shredded carrot
40 g shredded bell pepper
40 g shredded cabbage
15 g (1) green onion, chopped
1 tsp salt
Black pepper (optional)
1/2 tbsp baking powder
Instructions:
-Soak the red lentils in water for at least 4 hours or overnight (preferably in the fridge). Rinse and drain very well before using.
-Blend the soaked lentils with fresh water until you get a smooth batter.
-Transfer to a bowl and mix in olive oil, vegetables, salt, pepper, and baking powder.
-Heat a lightly greased non-stick pan over low-medium heat.
-Pour about 1/2 cup batter, spread into a round, and cook covered for ~2 minutes until firm.
-Flip, cook for another 2 minutes covered, then flip again and cook for an extra 1–2 minutes uncovered until fully cooked.
-Repeat with the remaining batter.
-Serve warm or cold with your favorite fillings or sides—these versatile, protein-rich pancakes are perfect anytime!
