Red lentil pancakes are a healthy option to add nutrient-rich lentils to your diet in a flavorful, easy way. These pancakes are quick to make and take just two simple ingredients.
I admit that when I first heard about this recipe, I was highly skeptical. Pancakes made out of beans?! I wondered if it would work and even more, if it would taste half-way decent.
However, I’ve been adding more beans to my diet for health and weight loss, so I was willing to give it a try.
I’ve made these pancakes a number of times now and been surprised at the delicious result. Being made with lentils, these have a heavier texture than a traditional pancake, but they are quite good.
Because of the fiber and protein in the beans, these are really filling. Typically I am hungry for 3-4 pancakes (at least *ah-hem*) but I’m often satisfied with just one of these.
I’ve tried this recipe with both sweet and savory variations. While they do work for a sweeter pancake, my favorite way to make them is savory with garlic and onion. I enjoy them spread with hummus and filled with veggies like spinach and tomatoes. This makes a perfect accompaniment to my big lunch salads.
What are Red Lentil Pancakes?
Red lentil pancakes are pancakes made just with red lentils and water. This same recipe can be made into crepes, flatbread, or even pizza crust. Read on for our simple tutorial showing you how.
These pancakes are low in calories and zero or low points on all WW Plans.
Weight Watchers Points for Red Lentil Pancakes
Here are the points for red lentil pancakes.
Serving size is 1 crepe or pancake, using 1/6th of batter:
WW Green – 2 points
WW Blue – 0 points
WW Purple – 0 points
Red Lentil Pancake Ingredients
These pancakes require only 2 ingredients:
- Red lentils
Do not attempt to use other types of lentils for this recipe. Red lentils cook more quickly than other colors and provide the necessary texture. If your local grocery store does not carry red lentils, you can order red lentils on Amazon here.
How to Flavor Red Lentil Pancakes
This is a basic recipe that can be flavored in any way you desire. Here are some options.
- Savory pancakes. Add 1 tsp garlic powder, 1 tsp onion powder and a dash of sea salt. Use as a flatbread and fill with vegetables, hummus, or serve alongside most any dinner.
- Italian lentil pancakes. Add 2 tsp Italian seasoning mix. Stuff with vegetables or serve alongside pasta and sauce.
- Indian pancakes. Add 1 tsp curry. Delicious served with a vegetable curry or dahl.
- Mexican pancakes. Add 1 tsp chili powder and 1 tsp cumin. Serve spread with fat free refried beans.
- Sweet pancakes. Add 2 finely chopped dates. Serve with maple syrup and banana slices.
FAQ about Red Lentil Pancakes
Here are answers to questions we receive most often about lentil pancakes.
No. Only red lentils can be used in this recipe. Red lentils are softer and cook more quickly than other lentils.
Some of the most healthy pancakes are lentil pancakes and oatmeal pancakes. Whole wheat pancakes made with 100% whole wheat flour or protein pancakes (such as using Kodiak mix) are other options.
Red lentil pancakes and crepes are a basic recipe that can seasoned a variety of ways. Make them savory with garlic, onion, and salt, or make them sweet by adding chopped dates or other sweeteners.
Yes, make pancakes according to directions and cool completely. Store in a sealed freezer bag with a sheet of wax paper between each pancake.
If you don’t wait long enough for the pancake to cook on the bottom, it will tear as you flip it and you’ll have a soggy mess. Cook the pancakes on a medium-low to medium heat and be sure they are done and slightly browned on one side before flipping.
Red lentil pancakes are thinner than a traditional pancake and more suitable for a crepe or flatbread. To make them fluffier like a traditional breakfast pancake, add 1/2 tsp baking powder to the batter.
How to Make Red Lentil Pancakes
Here’s exactly how to make these healthy lentil pancakes.
Measure lentils into a large cup (if using immersion blender) or container (if using blender). Add water and allow to soak for at least 2 hours and up to overnight.
After soaking, drain soaking water and replace with fresh water. (You can skip draining and cook these in the soaking water, but changing the water aids in digestion.)
Blend lentil and water mixture with an immersion blender or pour into blender and blend on medium speed until completely mixed with no large chunks of lentils.
The batter will be thick and creamy. If using spices or flavorings, add them now.
Ladle batter onto a skillet over medium-low to medium heat. Spread with the back of a spoon to reach desired size. Lentil batter is a bit more tricky to work with than flour batters, so I recommend starting with a smaller pancake until you get the hang of it.
Lower heat works better than high heat to make sure pancakes are cooked through.
Once the pancake is done on one side and a tiny bit brown, carefully flip.
Cook for 1-2 more minutes on other side, and then turn onto serving plate. Cooking remaining pancakes and serve.
Enjoy these pancakes as you would a traditional pancake or fill with your favorite low calorie dips or spreads. You can also enjoy them as a wrap for vegetables, salad, or sandwich fillings. Try egg salad or tuna salad.
Red Lentil Pancakes
- 3/4 cup red lentils *Note – must be red.
- 2 cups water
- Rinse lentils in cool water in a colander. Place 3/4 cup lentils in 1 cup of water and allow to soak for at least 2-3 hours or overnight.
- Drain lentils. Add 1 cup fresh water.
- Pour combined lentils and water into a blender. (Alternatively, you can place lentils and water in a bowl or large glass and use an immersion blender.)
- Blend until mixture forms a batter.
- Using a high-quality non-stick skillet over medium heat, spread a ladle full of batter to make a pancake (thicker) or crepe (thinner). If needed, use a spoon to spread the batter.
- When batter is well-formed on one side (typically 2-3 minutes), carefully flip and cook for 2-3 minutes more. Repeat making the other pancakes.
- Enjoy pancakes hot or cool and store in the refrigerator for 1-2 days.
With this red lentil pancake recipe, you will get a full serving of beans that is healthy because of the fiber and protein. These pancakes are naturally gluten-free and dairy-free, too. Try them today and let me know what you think.
What’s your favorite way to enjoy pancakes? Share in the comments below.