Red Lentil Pancakes

These Indian-inspired red lentil pancakes are high in protein and naturally gluten-free. They have a soft, pliable texture that makes them perfect for wraps or roll-ups. While they’re reminiscent of dosa, there are two key differences. First, they use only red lentils (rather than the usual mix of lentils and rice). Second, the batter skips the fermentation step. This makes the recipe faster to prepare without compromising on flavour or texture. You can watch me make them here.

Table of Contents

• Ingredient Breakdown
• Why Red Lentils?
• Red Lentil Pancakes vs. Dosa
• Making the Perfect Red Lentil Pancake
• Customising Your Red Lentil Pancakes
• Red Lentil Pancakes: Serving Suggestions
• Storage and Reheating
• Final Thoughts
• Love Red Lentils? You’ll Love These Recipes

Ingredient Breakdown

• Red split lentils: The star ingredient. Red lentils are high in protein and naturally gluten-free, offering a hearty base for these pancakes.
• Water: Used to soak the lentils and transform them into a smooth batter.
• Curry powder (or seasoning of choice): Adds a gentle layer of spice and warmth, enhancing the lentils without overpowering them.
• Salt: A must for balancing the flavours and bringing out the savoury notes in the batter.
• Coconut oil (or any oil): A light coating of oil helps these pancakes crisp up nicely in the pan.

Why Red Lentils?

Red lentils are incredibly versatile and nutritious, making them a fantastic choice for these pancakes. Unlike many gluten-free flours, which can be processed and lacking in nutrition, red lentils retain their natural protein and fibre content. They’re easy to cook, blending smoothly after soaking. And they provide a mild, earthy flavour that works well with spices like curry powder.

Red lentils also cook more quickly than other types of lentils. They also don’t require an overnight soak, making this recipe a time-saver compared to traditional dosa. Plus, their soft texture means these pancakes are pliable and perfect for rolling up with your favourite fillings.

Red Lentil Pancakes vs. Dosa

One of the key differences between these red lentil pancakes and traditional dosa is the lack of fermentation. While dosa batter typically ferments overnight, giving it a tangy flavour and a light, airy texture, these pancakes skip that step entirely. This not only speeds up the process but also results in a slightly denser, more versatile pancake that doesn’t overpower its fillings or sides. The quick soak of the lentils—just an hour—is enough to soften them for blending, and the batter comes together in minutes.

Making the Perfect Red Lentil Pancake

While this Red Lentil Pancakes recipe itself is straightforward, there are a few key tips to ensure your pancakes turn out perfectly every time.

1. Soak Thoroughly: Even though you only need to soak the lentils for an hour, don’t skimp on washing them thoroughly beforehand. Red lentils can be quite dusty, and rinsing until the water runs clear ensures a clean, smooth batter.
2. Use a Good Non-Stick Pan: This recipe relies on the use of a good non-stick pan to prevent the batter from sticking and ensure easy flipping. You want your pancakes to have a golden, crisp bottom, which is difficult to achieve without the right pan.
3. Spread Evenly: When you ladle the batter into the pan, use the bottom of the ladle to spread it out into a thin, even layer. This helps the pancakes cook more evenly and results in a crispier texture.
4. Cook on Medium-High Heat: Too low, and your pancakes will dry out before they cook through. Too high, and they’ll burn before the centre is set. Medium-high heat strikes the right balance.

Customising Your Red Lentil Pancakes

These red lentil pancakes are seasoned with a simple mix of curry powder and salt. However, you can easily tweak the flavours to suit your preferences. Here are a few ideas:

• Add Heat: If you’re in the mood for a bit of a kick, add a pinch of cayenne pepper or finely chopped green chillies to the batter. The lentils provide a subtle base, so they can handle a good amount of spice.
• Go Herbaceous: For a fresh, green take, blend a handful of coriander or parsley into the batter. This not only adds a vibrant colour but also layers in more complex flavours.
• Change Up the Spice Mix: Curry powder is just one option. Feel free to experiment with garam masala, cumin, smoked paprika, or even a mix of spices like turmeric and coriander powder. Each variation will give the red lentil pancakes a new personality.

Red Lentil Pancakes: Serving Suggestions

You can serve these red lentil pancakes in lots of different ways. They’re neutral enough to pair with a variety or fillings, and their pliable texture makes them ideal for wraps or roll-ups. Here are some ideas to get you started:

• Savoury Wraps: Fill these pancakes with roasted vegetables, hummus, and greens for a nutritious, plant-based lunch. You could also add grilled chicken, avocado, and salsa for a more substantial meal.
• Breakfast Alternative: Swap out traditional flour pancakes for these red lentil pancakes in your breakfast routine. Pair them with scrambled eggs, sautéed mushrooms, and a dollop of yoghurt for a hearty start to the day.
• Dipping Plates: Serve them alongside a bowl of chutney, raita, or even a light curry for a snack or appetiser. Their soft, pliable texture makes them perfect for scooping up dips.

Storage and Reheating

As much as we all love a fresh-off-the-pan pancake, life doesn’t always allow for it. Fortunately, these pancakes store well in the fridge for up to three days. For reheating, a quick zap in the microwave for 15 to 20 seconds is all it takes. Just keep in mind, they won’t be quite as good as when they’re fresh. They’ll still be tasty and convenient though.

If you’re looking to make a larger batch, you can even freeze them. Layer them with parchment paper between each pancake to prevent sticking. You can reheat directly from frozen in the microwave or a warm pan. This can be a lifesaver on busy days when you need something nutritious and quick.

Final Thoughts

These red lentil pancakes offer a high-protein, gluten-free option that’s both delicious and practical. Whether you’re new to gluten-free cooking or simply looking for a healthy alternative to your usual pancake or wrap, this recipe fits the bill. The ease of preparation, combined with the adaptability of the recipe, makes these pancakes a staple in any kitchen.

Give them a try, and see how they can elevate your meals with minimal effort and maximum flavour. Whether as a wrap, breakfast base, or side dish, these pancakes are here to stay.

Love Red Lentils? You’ll Love These Recipes

If you’re a fan of red lentils, here are some other recipes you’ll enjoy:

• Spiced Red Lentil Soup: A warming, hearty soup packed with aromatic spices like cumin and coriander, perfect for a cosy meal any time of the year.
• Masoor Dal Tadka: A classic Indian dish featuring tender red lentils tempered with cumin, mustard seeds, garlic, and chillies for a flavour-packed vegetarian meal.
• Coconut Red Lentil Dal: Creamy, rich, and mildly spiced, this dal is a comforting dish that’s great served with rice or flatbreads.