Red Lentil Pancakes with Zucchini and Vegan Yogurt Recipe
These Red Lentil Pancakes are a savory and nutritious vegan dish made from soaked red split lentils blended into a smooth batter and cooked on the stovetop. Enhanced with warm spices and served with sautéed zucchini, vegan cream or yogurt, chutney, and fresh coriander, they offer a flavorful and gluten-free alternative to traditional pancakes, perfect for a wholesome breakfast or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 pancakes, serves 2-3
- Category: Breakfast
- Method: Frying
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Pancake Batter
- 165 g / 1 cup red split lentils, soaked overnight
- scant 1 tsp salt
- ½ tsp baking powder
- 1½ tsp chickpea flour
- OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
- OPTIONAL: 1 garlic clove and a thick slice of ginger
- approximately 300 ml / 1¼ cups water (adjust as needed)
Vegetables and Seasoning
- 15 ml / 1 tbsp mild olive oil
- 2 zucchinis, sliced thinly
- salt, to season
- ½ tsp garam masala
Toppings
- vegan yoghurt or cream (store-bought or homemade cashew cream)
- shop-bought chutney (tomato and chilli recommended)
- small bunch of coriander / cilantro, chopped
Homemade Cashew Cream (optional)
- 70 g / ½ cup raw cashews, soaked overnight
- ½ lime, zest and juice (about 2 tbsp)
- salt and pepper, to taste
- about 60 ml / ¼ cup water
For Frying
- vegetable oil, for frying
Instructions
- Prepare lentils: Drain and rinse the soaked red split lentils thoroughly under cold water.
- Make the batter: In a blender, combine the rinsed lentils with salt, baking powder, chickpea flour, optional spices (cumin, turmeric, coriander, ground chilli powder), optional garlic and ginger, and approximately 300 ml water. Blend until smooth to form a batter that is pourable but slightly thicker than crepe batter. Add a little more water if the batter is too thick.
- Sauté zucchini: Heat 1 tablespoon of mild olive oil in a stainless steel frying pan over medium heat. Add the thinly sliced zucchini and toss to coat in the oil. Sauté frequently stirring until the zucchini is translucent and slightly charred in spots. Season at the end with salt and garam masala, then set aside.
- Cook pancakes: Preheat a non-stick pan on low to medium heat. Lightly brush with about 1 teaspoon of vegetable oil. Pour about a quarter of the batter onto the pan and use the back of a spoon to spread it evenly in a circular shape, making it slightly thicker than a crepe. Cook for approximately 3 minutes on one side until edges lift and the bottom is golden. Flip carefully and cook for another 2 minutes. Do not overcook to avoid dryness.
- Keep pancakes warm: Transfer cooked pancakes to a stack and keep them in a warm oven while cooking the remaining batter.
- Prepare cashew cream (optional): In a small blender, combine drained soaked cashews, lime zest and juice, salt, pepper, and about 60 ml water. Blend until completely smooth. If using a standard blender, consider making a double batch for smoother results.
- Assemble and serve: Fill each pancake with the sautéed zucchini, dollops of vegan cream or yoghurt, your favorite chutney, and a generous sprinkle of fresh chopped coriander. Serve immediately while warm.
Notes
- Soaking the lentils and cashews overnight ensures easier blending and better texture.
- Adjust water quantity for the batter to achieve the ideal pourable yet thick consistency.
- Use a non-stick pan and moderate heat to prevent pancakes from sticking or burning.
- Feel free to customize spices according to your taste preference.
- These pancakes are naturally gluten-free and vegan.
- Leftover pancakes can be stored in the refrigerator and gently reheated on a pan.
