It took me years but I finally get to write the recipe for these lentil pancakes that I tried to make many years ago, when no one knew them yet.
They are so tasty and also very easy to prepare. You only need 1 main ingredient: red split lentils, plus a bit of water, salt and oil. And a little patience while cooking them — although I generally enjoy making pancakes, I find it relaxing. My back less so, but that’s another story!
The result is fluffy and delicious vegan and gluten-free pancakes, similar to Sicilian panelle made from lentils; later I’ll show you how I used them and you’ll understand better. Enough chit-chat — let’s make them.
You can find some other pancake recipes here:
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
Note that you can make any quantity you want by following this proportion: 1 part lentils to 1.5 parts water.
- 100 g red split lentils
- 150 ml water
- 1 pinch salt
- A few sprays extra virgin olive oil (you only need a tiny amount)
- Total WW points = 9 points
- Points per pancake = 1.5 WW points
- Points for 2 pancakes = 3 WW points
Tools
- Hand blender
- Frying pan
- Spatula
- Ladle
- Oil sprayer
- Cooling rack
Steps
Rinse 1/2 cup (about 3.5 oz) of red split lentils very well several times until the water runs clear. Then place them in a bowl and cover with 2/3 cup of water. Let them soak for 6 to 12 hours — I leave them overnight.
Pour the lentils together with the soaking water into a container suitable for a hand blender and add a pinch of salt. Alternatively, use a countertop blender.
Blend the lentils: in a very short time you’ll obtain a smooth batter that is not too thick.
Prepare everything you need; this is how I organize myself:
Heat a nonstick pan very well and add 1 or 2 sprays of oil or just a tiny drizzle. I do this only for the first pancake; for the others you won’t need to add more oil.
Using the same spatula you’ll use for cooking, spread the oil in the center of the pan.
Pour a small ladleful of batter, level the pancake with the spatula and cook over medium heat.
When you see the surface of the lentil pancake beginning to dry, gently check with the spatula to see if the pancake can be easily lifted from the pan.
If this is not easy, let it cook a little longer until it lifts easily, then flip the pancake.
Now cook the other side and continue flipping until you reach the desired level of doneness.
Place the pancake on a cooling rack.
Repeat for all pancakes; if you don’t have enough batter left for the last one, add a tiny splash of water, whisk the batter and you’ll get the final pancake the same size as the others.
Our lentil pancakes are ready: you can serve them at the table!
They’re delicious, the texture is perfect, and I’ve tried them both with my Cashew spreadable cheese and with almond butter and strawberry compote: both exquisite.
Then I thought: these lentil pancakes are mainly a source of protein, so if you eat only them you’ll miss carbohydrates. I solved this in a way I loved: I used them like Sicilian panelle and put them inside a roll!
I took a nice hamburger bun, spread it with tahini and layered the pancakes, tomatoes and my broccoli sprouts: an absolute delight!
What else can I say? I was very pleased with this recipe. The pancakes are flavorful, healthy and I find them extremely easy to make.
Make them too and then come tell me how they turned out; maybe post your photo on my Facebook page or in the club.
Enjoy!
by Giovanna Buono
Storage
I kept the lentil pancakes in the fridge for 4 days and also in the freezer separated by kitchen paper and then bagged. I ate the frozen ones after a few days but I’m sure they can last up to 4 months: just take them out a few hours earlier to defrost.
To reheat them you can put them in the oven or air fryer for a few minutes or reheat them in a hot pan.
FAQ (Questions & Answers)
Can I use a different type of legume?
Honestly, I don’t know — you’d have to try. I’m sure they’d turn out very well with split dried peas too. If you try it, let me know!
