Gluten-Free Lentil Pancakes

Transform your breakfast or dinner table with these wholesome and flavorful Gluten-Free Lentil Pancakes! Made with protein-packed red lentils and chickpea flour, this recipe is a fulfilling and nutritious option perfect for gluten-free, vegetarian, and plant-based diets. Seasoned with aromatic spices like cumin and turmeric, and brightened with fresh cilantro, onion, and garlic, each pancake delivers a delightful burst of flavor with every bite. Simple to prepare, the batter blends seamlessly for a smooth, fluffy texture, while the golden finish in a lightly oiled skillet adds a satisfying crispness. Serve these savory pancakes with a squeeze of fresh lemon for a refreshing zest, and enjoy a meal that's as comforting as it is nourishing. Ideal for busy weeknights or weekend brunches, these lentil pancakes will quickly become a household favorite!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 2 cups Warm water
• 0.5 cup Chickpea flour (besan)
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 0.25 cup Chopped fresh cilantro
• 0.25 cup Chopped onion
• 2 cloves Minced garlic
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 1 for serving Lemon wedges

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear to remove any dust or debris. Then soak them in 2 cups of warm water for at least 1 hour or until they become softened.

Step 2

Drain the soaked lentils and transfer them to a blender. Add 1/2 cup of fresh water and blend until a smooth batter forms.

Step 3

Pour the lentil batter into a mixing bowl. Add chickpea flour, baking powder, salt, ground cumin, and turmeric powder. Whisk these ingredients together until evenly combined.

Step 4

Stir in the chopped cilantro, onion, minced garlic, and black pepper. Mix until the vegetables are well distributed throughout the batter.

Step 5

Heat a non-stick skillet over medium heat and add a small amount of olive oil to lightly coat the pan.

Step 6

Pour about 1/4 cup of batter onto the skillet and spread it gently with the back of a spoon to form a pancake. Cook for 3-4 minutes on one side, until the edges start to dry and the bottom turns golden brown.

Step 7

Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown and fully cooked.

Step 8

Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 9

Serve the lentil pancakes warm, garnished with lemon wedges for an extra splash of flavor.

Nutrition Facts

Serving size	885.6 grams (885.6g)

Amount per serving	% Daily Value*
Calories	774

Total Fat 33.70g	43%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2994mg	130%
Total Carbohydrate 86.40g	31%
Dietary Fiber 24.70g	88%
Total Sugars 12.00g
Protein 33.50g	67%

Vitamin D 0IU	0%
Calcium 161mg	12%
Iron 13mg	74%
Potassium 1703mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 17.1%

Carbs: 44.1%