These lentil pancakes AKA vegan savoury pancakes make the perfect kind of dinner pancake! Packed with big flavour, protein dense and completely wholesome.
This recipe was originally published in June 2019. It has been updated for content and photos.
Who says you can’t eat a great pancake for dinner? 😉
These vegan savoury pancakes are a super fun way to switch up your pancake routine. All the while, sneaking in tons of nutrients in a sugar free dish! If sweet pancakes are more your thing though, check out my sweet lentil pancakes, instead.
These are quick and easy to make, great on a busy weeknight, or go ahead and enjoy as a weekend breakfast.
Some added bonuses! They’re naturally gluten free, sugar free and oil free too!
Shall we?
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
Then put your split red lentils to soak. Do NOT sub for another lentil.
Use a heat proof bowl and cover the lentils with hot water from a kettle, or boiled on stove top and set aside for 30 minutes. (photos 1-4)
NOTE: Do not boil the lentils. Simply soak them in the hot water for 30 minutes, and then drain.
While waiting for the lentils to soak, slice your green onion and finely chop your spinach. You may do so in a food processor, or by hand. Your choice. Then set aside.
Now add your drained lentils along with all remaining ingredients EXCEPT the chopped spinach and green onion to your blender. Process until smooth. (photos 5-6)
Then add the spinach and green onion to the batter and blend for a second or two to mix it in, or use a spatula to mix it through. But DO NOT blend the veggies. (photos 7-8)
Now pour your pancake batter onto your hot griddle, directly from the blender spout.
Make pancakes that are roughly four inches in diameter. If your batter isn’t spreading much, help it out with the back of a spoon or ladle to spread these thin, for even cooking. (photo 9)
Cook for 4-5 minutes, until several bubbles have formed on top and the edges appear to be set. Then flip and cook another 3-5 minutes, until cooked through. (photo 10)
Serve them warm with more green onion or any of your favourite pancake toppings.
What to serve with savoury pancakes
I like these vegan savoury pancakes with green onion, vegan bacon bits and maple syrup for a sweet and salty combo.
Some other great toppings include:
- Sour cream or spicy mayo
- Cherry tomatoes
- Chives
- Onion gravy
- Guacamole
Can I freeze them?
Yes, just make sure to fully cool them to room temperature first. Then freeze in zip top bags or freezer safe containers for up to 3 months.
Expert Tips
Do NOT sub the lentils! You must use SPLIT red lentils for this pancake batter to work.
Soak the lentils in hot water, but DO NOT cook them. You may soak in hot water for 30 minutes, or soak in cold water overnight. Either way is fine.
Mix the chopped veggies into your batter, but do not blend them or your pancakes will be green and the texture will be a little off.
More amazing pancake recipes!
- The Easiest Fluffiest Vegan Pancakes Ever
- Pumpkin Spice Pancakes
- Lemon Poppy Seed Pancakes
- Peanut Butter Pancakes
- Blueberry Pancakes
- Banana Spinach Pancakes
- Pink Beet Pancakes
- Lentil Banana Protein Pancakes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup split red lentils soaked in boiling hot water for 30 mins and then drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon sea salt
- 3 tablespoons nutritional yeast
- 1 + ⅓ cup unsweetened cashew milk or milk of choice
- 1 handful baby spinach finely chopped
- 4 green onions thinly sliced
Optional Toppings
- vegan bacon bits
- onion gravy
- guacamole
- cashew cream
- chives, green onion, parsley, or cilantro
- maple syrup
- sriracha mayo
Instructions
- Place your lentils in a heat proof bowl and cover them with boiling hot water from a kettle or stove top for 30 minutes, but DO NOT cook them. Then drain.
- Meanwhile, finely chop your spinach and green onion by hand or by using a food processor and set aside and preheat your nonstick griddle over medium/high heat.
- Add your drained lentils and all remaining ingredients EXCEPT the spinach and green onion to your blender. Process until smooth. Then add the spinach and onion and blend for 1-2 seconds, just to mix the veggies in, or use a spatula to stir them in. Don't blend the veggies.
- Pour the pancake batter directly from the blender spout onto your hot griddle and make pancakes that are approx. 4 inches in diameter. If the pancakes don't spread easily, gently press down the center of the pancake with the back of a ladle or spoon to make them thin and to ensure even cooking.
- Cook for 4-5 minutes until the edges appear set and several bubbles have formed on top. Then flip and cook another 3-5 minutes until cooked through.
Lina says
These pancakes turned out great! My 2 year old toddler and husband both liked it very much, healthy and satiating- will make them again for sure!
Rosa says
Thrilled everyone enjoyed these, Lina. Thanks very much for sharing! 🙂
Laura says
Hi there,
I sure do enjoy your recipes.
I only have whole red lentils. If I soak then all night, can I use whole red lentils? If you do not know, that’s okay, I will try and report back tio you. 🙂
Rosa says
Hi Laura, I haven’t tried that, and the soaking should help, but I can’t say for sure. Please do let us know how it goes. 🙂