Lentil Pancake

The aroma of sizzling pancakes fills the kitchen as golden-brown lentil pancakes come to life. This Lentil Pancake recipe takes just under 30 minutes to prepare and cook and is perfect for a quick, nutritious meal that packs a protein punch. The combination of red lentils, green chili, and ginger creates a savory treat that’s not only satisfying but also promotes healthy eating.

This recipe is ideal for anyone looking for a gluten-free protein-rich breakfast or snack. Enjoy these pancakes any time of day, and feel free to make them ahead of time; they store well in the fridge for up to two days.

Why You’ll Love This Recipe

• Made with red lentils, these pancakes are gluten-free and packed with protein.
• The vibrant flavors of green chili and ginger deliver a satisfying kick.
• They’re incredibly versatile and can be served any time of the day.
• Quick to prepare, these pancakes can be ready in under 30 minutes.

What You’ll Need

Gather the following ingredients for a delicious Lentil Pancake.

For the Pancake Batter

• 1 cup Masoor Dal (red lentils), rinsed and soaked
• 1 green chili, chopped
• 1 inch ginger, grated
• Salt to taste
• Water as needed

For Cooking

• Oil for cooking

Tip: Use coconut oil for a distinct flavor.

Substitutions & Swaps

• Masoor dal can be swapped with other lentils.
• Use jalapeño or bell pepper instead of green chili.
• Substitute ginger with ginger powder if needed.
• Can use ghee instead of oil for a richer taste.

How to Make It

Start whipping up these flavorful pancakes with the following steps.

Rinse and Soak

Rinse the masoor dal under running water until the water runs clear. Soak the lentils in water for 4-5 hours or overnight.

Blend Ingredients

Drain the soaked lentils and transfer them to a blender. Add green chili, ginger, and salt, then blend into a smooth batter, adding water as needed to reach a pourable consistency.

Heat the Skillet

Heat a non-stick skillet over medium heat and add a little oil.

Pour the Batter

Pour a ladle of the batter onto the skillet, spreading it into a round pancake shape.

Cook First Side

Cook until the edges start to lift and the bottom is golden brown, then flip.

Cook Second Side

Cook the other side until browned, ensuring both sides are cooked evenly.

Repeat Cooking

Repeat with the remaining batter, adding more oil as needed for each pancake.

Serve

Serve hot with chutney or your favorite side.

How to Store It

Fridge: Store for up to 2 days in an airtight container.
Freezer: Yes, can freeze for longer storage.
Reheat: Microwave for 30 seconds or heat on a skillet.

Tips for Best Results

• Allow the batter to sit for a few minutes before cooking for better texture.
• Adjust the amount of green chili based on your spice preference.
• Use a non-stick skillet to prevent sticking.
• Serve immediately for the best flavor and texture.

Serving Suggestions

• Pair with coconut chutney for a delightful flavor contrast.
• Serve alongside fresh salad for a light, healthy meal.
• Top with yogurt or sliced avocados for extra creaminess.