Forget dawn this morning, pancakes have been around since the dawn of time. No, really! Archaeologists believe that over 30,000 years ago, Stone Age chefs were cooking up and chowing down on delicious floury rounds. And whether savoury or sweet, its hard to find a person who doesn’t enjoy a pancake.
Even Otzi the Iceman, Europe’s most famous Copper Age mummy, discovered frozen in a glacier in 1991, had pancakes preserved in his mummified tummy and the same will be said for me when I die. Hopefully!
The warm and fluffy texture of a freshly flipped pancake is the perfect catch-all for all flavours, whether a squeeze of lemon and spoonful of brown sugar, a fresh fruit compote or a creamy mushroom and cashew sauce. But pancakes are so rarely vegan, due to the eggs and milk contained in the original recipe.
Egg replacements are common enough, but the powder measures can be tricky to work with and they take some getting used to. With this recipe you won’t need egg replacements, the starch in the lentils holds its own and the resulting pancakes are so impressive you and your guests will be blown away by the ease of it all!
Our red lentil pancakes are quick and easy, can be made with as little as TWO ingredients! We can’t get much easier than that really. Alternatively, you can zhuzh the base recipe up with your preferred herbs and spices.
They are even great for the sweet-toothed among us simply by adding agave maple syrup to the mix. Try with chopped nuts, soy yogurt or fresh fruit salad. Pass the banana, coconut cream and cocoa spread please!
You can also combine these delicious pancakes with our delectable cucumber raita and spicy chana masala dishes!
Ingredients
- 1 cup split red lentils
- 1 cup water
Yes, that is all!
Method
- Soak 1 cup of split red lentils for around 4 hours in a large bowl of water.
- Drain and rinse until the water runs clear.
- Add to the food processor with 1 more cup of water.
- Pulse, then blend the mix for around 30 seconds until the mixture is smooth with the consistency of a medium batter.
- Using a 1/4 cup measure or a ladle, spoon the batter onto a dry non-stick pan on medium heat.
- Cook until the bubbles rise, flip and cook the next side. Repeat until the batter is gone, and the plate piled high of soft warm pancakes.
Unused batter will keep covered in the fridge for up to 3 days, and uneaten red lentil pancakes will keep covered in a cold, dry place for around the same amount of time.
In conclusion, making the perfect pancake is somewhat of an art so don’t be discouraged if the first one fails. In fact, it is common practise among professional pancake tossers to discard the first effort and carry on.
This quick and easy recipe is hard to get wrong really, just remember to use equal amounts of dry lentils and water, and then spice it up to suit your taste.
Whether you’re looking for a new addition to your vegan repertoire or swapping out your families usual recipes for something a little healthier, the world is your pancake topping!
We hope you love this one!
Red Lentil Pancakes
Forget dawn this morning, pancakes have been around since the dawn of time. No, really! Archaeologists believe that over 30,000 years ago, Stone Age chefs were cooking up and chowing down on delicious floury rounds, and whether savoury or sweet, its hard to find a person who doesn’t enjoy a pancake.
Ingredients
- 1 cup split red lentils
- 1 cup water
Instructions
- Soak 1 cup of split red lentils for around 4 hours in a large bowl of water.
- Drain and rinse until the water runs clear.
- Add to the food processor with 1 more cup of water.
- Pulse, then blend the mix for around 30 seconds until the mixture is smooth with the consistency of a medium batter.
- Using a 1/4 cup measure or a ladle, spoon the batter onto a dry non-stick pan on medium heat.
- Cook until the bubbles rise, flip and cook the next side. Repeat until the batter is gone, and the plate piled high of soft warm pancakes.
Two Ingredient Split Red Lentil Pancakes Facts
Here are some fun facts about this recipe that might be fun!
-The split red lentil is also known as Masoor dal or the Egyptian lentil and is formed by splitting brown lentils and removing the skin.
-Split Red lentils, unlike other legumes, do not require soaking before cooking. In our recipe we soak to reach the required texture for pancakes.
-Red lentils are not just full of taste but full of fibre and replete in Vitamin C and E! They are high in protein and low in fat while also cholesterol and gluten free.
-Split red lentil puree can be added to most dishes to improve the nutritional profile and bulk out the meal in a heart and gut friendly way.
-Full of folates and B vitamins, split red lentils are a great source of iron for vegans and can keep us feeling fuller for longer. A breakfast bonus!
This recipe is so simple and child friendly so let the little ones help, especially with the pancake flipping!
Why not serve these savoury red lentil pancakes with a mushroom filling, spicy curry, 3 bean chilli? Or filled with fresh salad and sliced seitan for a tasty, cold and portable picnic lunch.