Gluten-Free Lentil Pancakes
Brighten up your breakfast or snack routine with these Gluten-Free Lentil Pancakes, a wholesome and protein-packed recipe bursting with bold flavors and vibrant ingredients. Made from red lentils and chickpea flour, these easy-to-make pancakes are naturally gluten-free, rich in fiber, and seasoned with warm spices like cumin and turmeric for a delightful, aromatic twist. Fresh cilantro, onion, and minced garlic are folded into the batter, adding zest and texture, while a light drizzle of olive oil ensures a crisp golden finish. Perfect for those seeking a healthy, plant-based alternative, these savory pancakes pair beautifully with a squeeze of fresh lemon for a refreshing and tangy touch. Ready in just 30 minutes, they’re ideal for busy mornings or nutritious snacking anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Warm water
- 0.5 cup Chickpea flour (besan)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped onion
- 2 cloves Minced garlic
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 for serving Lemon wedges
Instructions
Rinse the red lentils under cold water until the water runs clear to remove any dust or debris. Then soak them in 2 cups of warm water for at least 1 hour or until they become softened.
Drain the soaked lentils and transfer them to a blender. Add 1/2 cup of fresh water and blend until a smooth batter forms.
Pour the lentil batter into a mixing bowl. Add chickpea flour, baking powder, salt, ground cumin, and turmeric powder. Whisk these ingredients together until evenly combined.
Stir in the chopped cilantro, onion, minced garlic, and black pepper. Mix until the vegetables are well distributed throughout the batter.
Heat a non-stick skillet over medium heat and add a small amount of olive oil to lightly coat the pan.
Pour about 1/4 cup of batter onto the skillet and spread it gently with the back of a spoon to form a pancake. Cook for 3-4 minutes on one side, until the edges start to dry and the bottom turns golden brown.
Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown and fully cooked.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the lentil pancakes warm, garnished with lemon wedges for an extra splash of flavor.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 12.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1703 mg | 36% | |
*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.
