Dairy-Free Lentil Pancakes
Discover the perfect blend of health and flavor with these *Dairy-Free Lentil Pancakes*, a gluten-free, protein-packed alternative to traditional pancakes. Made with soaked red lentils, aromatic spices like cumin, coriander, and turmeric, and a touch of garlic and onion for depth, these savory delights are both vegan and nutrient-rich. The simple process includes blending the lentils into a silky batter and cooking them to golden perfection, resulting in pancakes that are crispy on the edges while tender inside. Ideal for breakfast, lunch, or even as a snack, these versatile creations pair beautifully with chutney, a dollop of dairy-free yogurt, or fresh salads. Quick to prepare in just 35 minutes and loaded with plant-based goodness, you're sure to love these wholesome, flavorful pancakes!
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Recipe Information
Ingredients
- 200 g Red lentils
- 475 ml Water
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Baking powder
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Olive oil
Instructions
Rinse the red lentils under cold water until the water runs clear. Place them in a bowl with 475 ml of water and let them soak for at least 1 hour or until they have softened.
Drain the lentils and reserve the soaking water. Blend the lentils in a blender with about 175 ml of the reserved water until you get a smooth batter. You can add more reserved water as needed to achieve a pancake-batter consistency.
Transfer the lentil batter to a mixing bowl. Stir in the chopped onion, minced garlic, cumin seeds, ground coriander, turmeric powder, salt, and baking powder until well combined.
Heat a non-stick skillet over medium heat and add a small amount of olive oil.
Pour a ladle of batter onto the skillet to form a pancake of about 10 cm in diameter. Spread it gently if needed. Cook for 2-3 minutes on one side, or until bubbles appear and the edges start to lift.
Carefully flip the pancake using a spatula and cook for another 2 minutes on the other side until golden brown.
Transfer the pancake to a plate and continue with the remaining batter, adding more oil as needed.
Sprinkle the cooked pancakes with fresh cilantro before serving. Enjoy them warm with your choice of chutney or yogurt alternative.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2840 mg | 124% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 8.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1032 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
