Best 3 Lentil Pancakes Recipes

Lentil pancakes, also known as lentil crepes, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made from a batter of lentils, flour, and spices, lentil pancakes are a great source of protein, fiber, and iron. They can be served with a variety of toppings, such as vegetables, cheese, or eggs, making them a customizable meal that can be tailored to your tastes. Whether you are looking for a healthy and satisfying breakfast option or a unique and flavorful dinner idea, lentil pancakes are sure to please.

Let's cook with our recipes!

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

Dosas (Indian Rice and Lentil Pancakes) image

In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.

Provided by Dawn399

Categories Breads

Time 45m

Yield 8 dosas

Number Of Ingredients 6

Ingredients

7 1/4 cups bottled water (chlorine interferes with softening process)
1 1/2 cups basmati rice
1/2 cup Urad Dal (skinned split lentils)
1 tablespoon sugar
2 teaspoons sea salt
4 teaspoons vegetable oil (divided)

Steps:

Combine 6 cups water, rice and lentils in a large bowl.
Cover and let stand 8 hours.
Drain and rinse.
Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
Spoon batter in a clean bowl and cover.
Let stand for 12 hours (in a warm place free from drafts) or overnight.
Stir in salt.
Heat 1/2 tsp.
of oil in an iron skillet.
Spoon 1/3 cup into pan and heat over medium heat.
Turn pancake over when bubbles form and edges are cooked.
Repeat until batter is cooked.

LENTIL PANCAKES WITH BERRIES

Lentil Pancakes With Berries image

These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or toor dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving

Provided by Gus Boetzkes

Categories Breakfast

Time 20m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 cup dried split yellow lentils, soaked overnight (pigeon peas or toor dal)
1/2 teaspoon sea salt
2/3 cup water (added gradually as needed)
2 teaspoons baking powder (added just before cooking)
1 tablespoon unprocessed oil, e.g., olive, avocado, coconut, etc
2 cups berries, e.g., blueberries, cranberries, raspberries, blackberries, etc

Steps:

Soak the dried lentils overnight and rinse.
Combine the lentils and salt in a high speed blender and blend, adding just enough water to form a thick swirling batter.
Add the oil to a preheated fry pan or skillet.
Blend in the baking powder just before pouring the batter into the fry pan.
Pour out 5 inch (12cm) pancakes, spreading the thick batter with the back of a spoon.
Fry pancakes over medium high heat (375° F) for about 5 minutes or until golden brown. Flip and fry the other side until golden brown.
Measure two cups of fresh or frozen berries.
Slice strawberries if using and heat frozen berries.
Top each serving of pancakes with berries and enjoy!
If your pancakes turn out with raw centres, cook them lower and slower.
If cooking in batches keep cooked pancakes covered and warm in the oven.

LENTIL PANCAKES

LENTIL PANCAKES image

Categories Breakfast Fry Vegetarian Quick & Easy Seed

Yield 4-5 pancakes

Number Of Ingredients 7

Ingredients

1 cup red lentils, soaked for an hour
1/3 tsp grated ginger
1/3 teaspoon roasted cumin powder
2 teaspoons finely chopped tomatoes
1 tbsp chopped fresh parsley
salt and pepper to taste
canola/peanut/soybean oil for cooking

Steps:

Grind the lentils in a blender and mix in the rest of the ingredients except oil. heat a thick bottom frying pan or a non-stick frying pan. add a teaspoon of oil, take off the flame and pour a large ladle of the batter spreading it outwards with the ladle cup to make a pancake about 1/4th of an inch thick and 4-5 inches across. cook on low-medium flame, covered for 3-4 minutes, adding a little oil on the sides after a minute. The pancake needs to be cooked only on one side. eat with a tomato or yoghurt based dip .

Tips:

Use the right lentils: Red lentils are the best choice for pancakes because they cook quickly and have a mild flavor. You can also use green or brown lentils, but they will take longer to cook.
Soak the lentils: Soaking the lentils before cooking helps to soften them and reduce the cooking time. You can soak them for as little as 30 minutes or overnight.
Cook the lentils until they are tender: The lentils should be cooked until they are soft but still hold their shape. This will take about 15-20 minutes.
Mash the lentils: Once the lentils are cooked, mash them with a fork or potato masher until they are smooth. You can also use a food processor to puree them.
Add your favorite seasonings: You can add any seasonings you like to your lentil pancakes. Some popular options include garlic, onion, cumin, coriander, and chili powder.
Cook the pancakes over medium heat: Cook the pancakes over medium heat so that they have time to cook through without burning.
Serve the pancakes with your favorite toppings: Lentil pancakes can be served with a variety of toppings, such as yogurt, sour cream, salsa, or guacamole.

Conclusion:

Lentil pancakes are a delicious and healthy breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious meal on the table in no time.