Description
Delicious and nutritious red lentil pancakes made from soaked red split lentils, flavored with spices and served with sautéed zucchini, vegan cream, chutney, and fresh coriander. These pancakes are a perfect gluten-free and vegetarian option for a wholesome meal.
Ingredients
Pancakes Batter
- 165 g / 1 cup red split lentils, soaked overnight
- Scant 1 tsp salt
- ½ tsp baking powder
- 1½ tsp chickpea flour
- OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
- OPTIONAL: 1 garlic clove and thick slice of ginger
For Sautéed Zucchini
- 15 ml / 1 tbsp mild olive oil
- 2 zucchinis, sliced thinly
- Salt, to season
- ½ tsp garam masala
To Serve
- Vegan yoghurt or vegan cream
- Shop-bought chutney (tomato and chilli recommended)
- Small bunch of coriander / cilantro, chopped
Homemade Cashew Cream (Optional)
- 70 g / ½ cup raw cashews, soaked overnight
- ½ lime, zest and juice (about 2 tbsp)
- Salt and pepper, to taste
- About 60 ml / ¼ cup water
Instructions
- Prepare Lentils: Drain and rinse the soaked red split lentils thoroughly to remove excess water and any impurities.
- Make the Batter: Place the lentils in a blender along with salt, baking powder, chickpea flour, optional spices (cumin, turmeric, coriander, chilli powder), optional garlic and ginger, and about 300 ml (1¼ cups) of water. Blend until the batter is smooth and pourable but slightly thicker than crepe batter; add a bit more water if too thick.
- Sauté Zucchini: Heat 1 tbsp mild olive oil in a stainless steel frying pan. Add thinly sliced zucchini and toss to coat in the oil. Sauté frequently stirring until zucchini is translucent and slightly charred. Season with salt and garam masala, then set aside.
- Heat Pan: Warm a non-stick pan on low-medium heat and lightly brush it with about 1 tsp vegetable oil using a silicone brush to prevent sticking.
- Cook Pancakes: Pour a quarter of the batter into the hot pan and spread in a circular motion with the back of a spoon forming a slightly thicker pancake than a crepe. Cook for about 3 minutes on one side until set, then carefully flip and cook another 2 minutes on the opposite side. Avoid overcooking to prevent dryness.
- Keep Warm: Place cooked pancakes stacked in a warm oven while preparing the remaining batter.
- Serve: Fill pancakes with sautéed zucchini, dollops of vegan cream or yoghurt, your favorite chutney, and sprinkle with fresh chopped coriander or cilantro.
- Make Cashew Cream (Optional): In a small blender, combine drained soaked cashews, lime zest and juice, salt, pepper, and about 60 ml water. Blend until smooth and creamy. Adjust water quantity to achieve desired consistency. Double the quantity if using a standard blender.
Notes
- Soaking lentils overnight helps achieve a smooth batter and better digestibility.
- Baking powder is optional but helps pancakes be fluffier.
- Spices can be adjusted or omitted based on preference.
- Using a non-stick pan and light oil prevents sticking and creates delicate pancakes.
- Keeps well in a warm oven to maintain softness while cooking batches.
- Cashew cream adds richness but can be substituted with vegan yoghurt for convenience.
- These pancakes are best enjoyed fresh for optimal texture.
- Prep Time: 15 minutes (plus overnight soaking time)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian-inspired
