Pancakes have been around for a very long time. Archaeologists think Stone Age cooks were making them more than 30,000 years ago, and Ötzi the Iceman, found in a glacier in 1991, is believed to have eaten something similar before he died. They're rarely vegan, though, because the classic recipe uses eggs and milk.
These need neither. Split red lentils (also called masoor dal) have enough starch to hold the pancakes together on their own, so there's no egg replacer to fiddle with. Soak them, blend them with water and cook. That's it.
They're naturally gluten-free, filling thanks to the lentils' protein and fibre, and work either sweet or savory.
Fillings and toppings
- Savory: spicy curry, creamy mushrooms, three-bean chili, or chana masala with cucumber raita.
- Sweet: soy yogurt and fruit, banana and chopped nuts, lemon and brown sugar, or cocoa spread.
- Picnic: roll them around salad and sliced seitan for a portable cold lunch.
Kids love helping with the flipping. And don't worry about the first pancake: even professional pancake makers throw that one away.
Ingredient notes and swaps
- Lentils: use split red lentils (masoor dal). Whole lentils need much longer soaking and give a grainier batter.
- Water: add a little more for thinner, crêpe-like pancakes, or less for thick ones.
- Flavor: a pinch of salt and cumin makes them savory; a little maple syrup makes them sweet.
Tips for success
- Blend until completely smooth; any grit makes the pancakes fragile.
- Use a well-heated non-stick pan, and wait for bubbles before flipping.
- Keep the pancakes small, about 12 cm (5 in) across, so they're easy to turn.
Variations
- Dosa-style: add a little rice flour and ferment the batter overnight for a tangier flavor.
- Green pancakes: blend in a handful of spinach.
- Spiced: add ginger, chili and coriander for a savory snack.
Red Lentil Pancakes (Just Two Ingredients)
Ingredients
- 1 cup (about 200 g) split red lentils
- 1 cup (240 ml) water, for blending, plus more for soaking
Method
- Put the lentils in a large bowl, cover with plenty of water and soak for about 4 hours.
- Drain and rinse until the water runs clear.
- Add the lentils to a food processor or blender with 1 cup of fresh water.
- Pulse, then blend for about 30 seconds until smooth, like a medium pancake batter.
- Heat a dry non-stick pan over a medium heat.
- Spoon in about ¼ cup of batter and spread it out a little.
- Cook until bubbles rise through the top and the edges set, then flip and cook the other side for a minute or two.
- Repeat with the rest of the batter.
Savory: add a pinch of salt, cumin, chili or chopped herbs to the batter.
Sweet: add a little maple or agave syrup.
Storage: batter keeps covered in the fridge for up to 3 days. Cooked pancakes keep covered in the fridge for 3 days.