Description
These Savory Red Lentil Pancakes offer a high‑protein, gluten‑free breakfast that’s quick to prepare and full of flavor. Made with red lentils, aromatic spices, grated carrot, fresh herbs, and a touch of butter or oil, the batter creates fluffy, golden‑brown pancakes perfect for serving with yogurt, hot sauce, or fresh salsa. Ideal for busy mornings, each serving provides balanced nutrition and a satisfying savory bite. Enjoy them hot, customize with your favorite toppings, and feel energized!!!
Ingredients
Scale
- 1 cup red lentils
- 2 cups water
- 1 small onion, finely chopped
- 1 carrot, grated
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- 1/2 teaspoon turmeric
- 1/4 cup fresh herbs (cilantro or parsley), chopped
- Butter or vegetable oil for cooking
Instructions
- Rinse red lentils and soak for 30 minutes.
- Drain and blend lentils with water, onion, garlic, cumin, turmeric, and salt until smooth.
- Stir in grated carrot and fresh herbs.
- Heat a non‑stick skillet over medium heat and add butter or oil.
- Pour batter, cook 3‑4 minutes per side until golden brown.
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve warm with your favorite toppings.
Notes
- For a spicier version
- add a pinch of cayenne pepper or chopped jalapeño to the batter. Leftovers store well refrigerated for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan‑fry
- Cuisine: International
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Savory Red Lentil Pancakes, high protein breakfast, lentil pancake recipe, easy vegan pancakes, gluten free breakfast ideas, quick healthy breakfast, plant based pancakes, protein packed pancakes, lentil flour recipes