Soy-Free Lentil Pancakes

Transform your breakfast or lunch routine with these delectable Soy-Free Lentil Pancakes, a wholesome and protein-packed twist on traditional pancakes. Made with nutrient-rich red lentils, aromatic spices like cumin, coriander, and turmeric, and fresh additions of spinach and cilantro, this gluten-free and vegan-friendly recipe is bursting with flavor and health benefits. The pancakes boast a light, fluffy texture thanks to the addition of baking powder, while a splash of lemon juice enhances their vibrant taste. Perfect as a savory option, these pancakes are easy to make and pair beautifully with chutney or yogurt for a satisfying meal. Whether you're catering to dietary restrictions or simply exploring plant-based options, this recipe is a versatile, nutrient-dense delight you'll want to savor again and again.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 200 grams Red lentils
• 500 milliliters Water
• 1 medium, finely chopped Onion
• 2 finely minced Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Baking powder
• 2 tablespoons Chopped fresh cilantro
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 50 grams Chopped fresh spinach
• 0.5 teaspoon Black pepper

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Soak them in 500 ml of water for at least 30 minutes.

Step 2

Drain the lentils and add them to a blender along with 200 ml of fresh water. Blend until you have a smooth batter with a consistency similar to pancake batter.

Step 3

Transfer the lentil batter to a mixing bowl.

Step 4

Add the finely chopped onion, minced garlic, ground cumin, ground coriander, turmeric powder, salt, and baking powder to the lentil batter. Stir well to combine.

Step 5

Fold in the chopped cilantro, lemon juice, and olive oil.

Step 6

Lastly, gently fold in the chopped fresh spinach and black pepper into the batter.

Step 7

Heat a non-stick frying pan over medium heat. Lightly grease with a little oil if necessary.

Step 8

Pour a ladleful of batter onto the hot pan and spread it out gently using the back of the ladle to form a pancake about 6 inches in diameter.

Step 9

Cook for about 2-3 minutes on one side until bubbles form on the surface and the edges start to lift. Flip the pancake and cook for another 2 minutes until both sides are golden brown.

Step 10

Repeat the process with the remaining batter.

Step 11

Serve warm with your choice of chutney or yogurt for a complete meal.

Nutrition Facts

Serving size	(975.0g)

Amount per serving	% Daily Value*
Calories	601.1

Total Fat 30.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2880.2mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 11.4g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 207.0mg	0%
Iron 11.6mg	0%
Potassium 1430.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 14.6%

Carbs: 42.1%