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Red Lentil Pancakes

Red Lentil Pancakes
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Red Lentil Pancakes are a vibrant, protein-packed, gluten-free twist on traditional pancakes. With a unique nutty flavor and a satisfying texture, they are quick and easy to prepare without soaking, perfect for breakfast, snacks, or a complete meal. Versatile for sweet or savory tastes, these pancakes bring color and nutrition to your plate while being suitable for vegan and gluten-free diets.

Ingredients

Scale

Main Ingredients

  • 1 cup red lentils
  • 1 small onion, chopped
  • 2 green chilies, chopped (adjust to taste)
  • 1 small piece of fresh ginger
  • 2 tablespoons rice flour or besan (chickpea flour)
  • Salt to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Water as needed (about 1/2 cup plus more to adjust batter consistency)
  • Oil for pan-frying

Optional Variations and Add-ons

  • Grated carrots, zucchini, or spinach for veggie boost
  • Shredded paneer or cheddar cheese for cheesy delight
  • Fresh herbs like cilantro, mint, or dill
  • Cinnamon and cardamom with maple syrup for a sweet version
  • Extra green chilies or chili flakes for spicy kick

Instructions

  1. Prepare the Lentils: Rinse 1 cup of red lentils thoroughly under cold water until the water runs clear. No soaking required; just rinse well to remove dust and slightly soften the lentils for easier blending.
  2. Blend the Ingredients: In a blender, combine the rinsed lentils, chopped onion, green chilies, fresh ginger, salt, ground cumin, and coriander. Add about 1/2 cup of water to help blending and process until you obtain a smooth, pourable batter. Add more water if necessary to achieve the right consistency.
  3. Add Binding Flour: Transfer the batter to a bowl and stir in 2 tablespoons of rice flour or besan to bind the mixture and ensure the pancakes become crispy. Let the batter rest for 10 minutes to thicken slightly.
  4. Heat and Cook: Preheat a non-stick pan or griddle over medium heat and lightly oil it. Pour a ladleful of batter on the pan and gently spread into a 4-5 inch circle. Cook for 2-3 minutes until golden brown and bubbles form on the surface. Flip and cook the other side until crisp and cooked through.
  5. Serve Hot: Stack the pancakes on a plate, garnish with fresh herbs, yogurt, or chutney as desired, and serve immediately for optimal taste and texture.

Notes

  • Aim for a batter consistency similar to traditional pancake batter—not too thick or too thin—to ensure even cooking.
  • Resting the batter for 10 minutes improves binding and makes pancakes fluffier.
  • Use freshly ground cumin and coriander to maximize flavor.
  • A well-heated non-stick pan prevents sticking and creates golden, crispy edges.
  • Cook only one or two pancakes at a time to maintain heat for even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, layering with parchment paper to prevent sticking.
  • Freeze pancakes with wax or parchment paper between layers for up to 1 month. Thaw overnight before reheating.
  • Reheat on a dry skillet or toaster oven to keep pancakes crispy; avoid microwave reheating.

Nutrition

Keywords: Red Lentil Pancakes, gluten-free pancakes, vegan pancakes, healthy pancakes, savory pancakes, protein pancakes, Indian pancakes

Find it online: https://marybaking.com/red-lentil-pancakes/