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A stack of golden brown Red Lentil Pancakes on a white plate, garnished with fresh herbs.

Red Lentil Pancakes

These red lentil pancakes are a healthy and delicious breakfast option. They are naturally gluten-free and packed with protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 cup red lentils rinsed and soaked for at least 2 hours or overnight
  • 1/2 cup water or as needed
  • 1/4 cup finely chopped onion
  • 1 tsp grated ginger
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder optional
  • 1 tbsp chopped cilantro
  • 1/2 tsp salt or to taste
  • 1 tbsp oil for cooking

Equipment

  • Blender
  • Non-stick skillet
  • Measuring cups
  • Measuring spoons

Method
 

  1. Drain the soaked red lentils thoroughly. Add them to a blender along with water, chopped onion, grated ginger, cumin seeds, turmeric powder, red chili powder (if using), chopped cilantro, and salt.
  2. Blend the mixture until you get a smooth batter. The consistency should be like pancake batter; add a little more water if it's too thick.
  3. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil.
  4. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles start to form on the surface.
  5. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
  6. Repeat with the remaining batter, adding a little oil to the skillet as needed.
  7. Serve the red lentil pancakes hot with your favorite toppings like yogurt, chutney, or fresh fruit.

Notes

You can adjust the spices according to your preference. For a spicier pancake, add more red chili powder or a finely chopped green chili to the batter.