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Savory Red Lentil Pancakes

Fluffy and protein-packed pancakes made from red lentils, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup dried red lentils Rinse until clear
  • 3 cups water For cooking the lentils
  • 1 medium onion, finely chopped For sautéing
  • 2 cloves garlic, minced Add during onion sautéing
  • 1 tsp cumin powder For flavor
  • as needed tbsp olive oil For sautéing and greasing skillet

Method
 

Preparation
  1. Rinse lentils under cold water until clear.
  2. In a saucepan, boil lentils in 3 cups of water over medium heat.
  3. Reduce to low and simmer for 15 minutes until soft.
  4. Sauté chopped onion in olive oil over medium heat until translucent (about 5 minutes).
  5. Add garlic for the last minute.
  6. Drain excess water from lentils if needed and blend cooked lentils with sautéed onion, garlic, and cumin powder until slightly chunky.
Cooking
  1. Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
  2. Pour half a cup of batter per pancake; cook until bubbles form (about 3-4 minutes), then flip and cook until golden brown (about 2-3 minutes).
  3. Serve warm topped with yogurt or your preferred sauce.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-5 days or frozen for about a month. Reheat on a skillet or in the microwave. For extra flavor, consider adding red pepper flakes, spinach, or herbs.