If you’ve ever wanted to dive into a dish that feels like a warm hug and packs a vibrant punch of flavors, the Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe is exactly what you need. These pancakes are wonderfully wholesome, combining the mild earthiness of red lentils with the fresh, tender crunch of zucchini, all enhanced by the creamy tang of vegan yogurt. Whether you’re looking for a unique brunch treat or a nourishing dinner, this recipe truly shines with simple ingredients that create a deliciously comforting and colorful plate.

Ingredients You’ll Need

A white round plate holds five items neatly arranged: on the left is a large white bowl filled with bright orange lentils with a small rough texture, next to it is a bunch of fresh green cilantro with broad leaves, on the right side a whole dark green zucchini with a smooth skin rests horizontally, below the cilantro is a small white bowl containing four piles of spices—brown, greenish-brown, bright red, and yellow powders, beneath that a halved lime showing its light green juicy interior sits next to a piece of beige ginger root with a rough skin, and a small empty white bowl is placed near the bottom left corner; the whole setup is on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The magic of Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe lies in the simplicity and quality of its ingredients. Each plays a key role, from lending structure and earthiness to creating the vibrant flavors and pleasing textures that make this dish a standout.

Red split lentils (165 g / 1 cup, soaked overnight): These provide a smooth, nutty base for the pancakes and pack them full of protein and fiber.
Salt (scant 1 tsp): Essential for bringing out the natural flavors in every component.
Baking powder (½ tsp): Gives the pancakes a lovely, light rise without heaviness.
Chickpea flour (1½ tsp): Helps bind the batter and adds a subtle earthiness.
Optional spices (1 tsp each cumin, turmeric, coriander; ½ tsp ground chili powder): These warm spices deepen the flavor profile and add a gentle heat.
Garlic clove + thick slice of ginger (optional): Fresh aromatics for added zing and a bit of bite.
Vegetable oil, for frying: Needed to create those perfect golden edges without sticking.
Mild olive oil (15 ml / 1 tbsp): Used to sauté zucchini, adding richness and depth.
Zucchinis (2, thinly sliced): Adds a fresh, tender texture and subtle sweetness.
Salt and garam masala (½ tsp): Season and add warm, fragrant complexity to the zucchini.
Vegan yoghurt or cream: Provides a creamy, tangy contrast that balances the savory pancakes wonderfully.
Shop-bought chutney (tomato and chili recommended): Adds a sweet-spicy kick.
Fresh coriander/cilantro (small bunch, chopped): Brings a bright, herbaceous finish.
Homemade cashew cream (optional): For a luscious, rich spread; made from soaked raw cashews, lime zest and juice, plus salt and pepper.

How to Make Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe

Step 1: Prepare the Lentil Batter

Drain and rinse your overnight-soaked lentils thoroughly to remove any residue. Toss the lentils into the blender along with salt, baking powder, chickpea flour, optional spices, garlic, and ginger if you’re using them. Pour in about 1¼ cups of water—less if skipping garlic and ginger. Blend until you achieve a smooth, pourable batter slightly thicker than crepe batter. If the mixture feels too dense, add a splash more water for the perfect consistency.

Step 2: Sauté the Zucchini

Heat 1 tablespoon of mild olive oil in a stainless steel pan. Add the thinly sliced zucchini and toss to coat evenly in the warm oil. Cook over medium heat, stirring frequently, until the zucchini becomes translucent and shows those lovely charred spots—it’s where that irresistible flavor kicks in. Finish by seasoning with salt and garam masala, then set it aside to rest.

Step 3: Cook the Pancakes

Warm a non-stick pan over low to medium heat and lightly brush it with vegetable oil—just about a teaspoon if your pan does a good job at non-stick. Pour about one quarter of the lentil batter onto the pan, then use the back of a spoon to gently spread it into a circular shape that’s a bit thicker than a crepe. Cook each pancake for about 3 minutes on the first side until golden, then flip and cook for another 2 minutes. Be careful not to overcook them or they might become dry.

Step 4: Keep Pancakes Warm

Transfer each cooked pancake to a warm oven to keep them cozy and soft while you repeat the process with the remaining batter. This little step ensures every pancake is served at the perfect temperature, making every bite delightful.

Step 5: Assemble and Garnish

Fill each warm lentil pancake with a generous spoonful of sautéed zucchini, dollops of creamy vegan yogurt or your homemade cashew cream, a drizzle of your favorite chutney, and a sprinkle of bright, chopped coriander. The layers of flavor come together beautifully, making each mouthful a celebration of tastes and textures.

How to Serve Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe

The image shows a stack of four golden-yellow pancakes on a white plate. The pancakes have a slightly rough and porous texture, with the top pancake showing a darker brown spot in the center and some light browning around the edges. The pancakes are arranged in an overlapping manner, with each pancake partially visible beneath the one on top. The plate sits on a white marbled surface, adding a clean and simple background to the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add freshness and a bit of crunch with finely chopped coriander or cilantro. A squeeze of lime juice brightens the whole dish, while a few extra dollops of vegan yogurt or creamy cashew spread invite you to savor every bite with richness and tang.

Side Dishes

These pancakes pair wonderfully with light, vibrant sides like a fresh cucumber and tomato salad or a crisp green leaf salad tossed with lemon vinaigrette. A side of pickled vegetables can also add a welcome acidic contrast that complements the warm, savory pancakes.

Creative Ways to Present

For a fun twist, try folding your pancakes like wraps and serve them as hand-held parcels—perfect for a casual lunch. Alternatively, layer the pancakes in a shallow dish with zucchini, chutney, and cream as a colorful savory pancake stack that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is always a good problem to have!), stack the cooled pancakes between sheets of parchment paper and store them in an airtight container. They will last well in the fridge for up to 3 days.

Freezing

These pancakes freeze beautifully. Layer them with parchment paper in a freezer-safe container or bag to prevent sticking. Frozen pancakes stay fresh for up to 2 months—just thaw overnight in the fridge when you’re ready to enjoy.

Reheating

Reheat gently in a non-stick pan over medium heat for a couple of minutes on each side, or warm in the oven at 180°C (350°F) until heated through. Avoid microwaving to preserve their texture; reheated this way, they stay delightfully crisp on the outside and soft inside.

FAQs

Can I use other types of lentils to make this recipe?

Red split lentils are ideal because they cook quickly and blend into a smooth batter. Other lentils like green or brown may not blend as well and will require longer soaking and cooking times, making the texture less creamy.

Is this recipe gluten-free?

Yes! The Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe uses chickpea flour as a binder and no wheat-based ingredients, making it suitable for gluten-free diets when using gluten-free baking powder.

Can I omit the spices if I prefer a milder flavor?

Absolutely. The spices enhance flavor depth but the basic pancake is lovely even without them, especially when paired with the chutney and yogurt.

How can I make this recipe nut-free?

Simply skip the homemade cashew cream and use store-bought vegan yogurt instead. This keeps it allergy-friendly while maintaining that creamy complement.

What’s the best way to get the zucchini nicely charred?

Make sure your pan and oil are hot before adding zucchini slices, then avoid overcrowding the pan so they sauté rather than steam. Stir frequently for even cooking and lovely char spots.

Final Thoughts

Cooking Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe will quickly become a favorite way to enjoy plant-based comfort food. The beautiful blend of textures and flavors shows just how simple ingredients can come together to create something truly special. So don’t hesitate—grab those red split lentils and zucchini and treat yourself to this warm, cozy culinary hug today!