There is something truly magical about these Red Lentil Pancakes with Zucchini, Vegan Yoghurt, and Cashew Cream Recipe that makes them an absolute favorite for any meal of the day. Crispy on the outside and tender inside, the red lentils form the perfect base while the sautéed zucchini brings a fresh, slightly sweet contrast. Topped with creamy vegan yoghurt and luscious cashew cream, the flavors come together in a delightful harmony that feels both hearty and light. If you’re looking to impress friends or simply treat yourself to a nourishing, vibrant dish, this recipe is your new go-to.

Ingredients You’ll Need

The image shows a white round plate with a small white bowl filled with orange split lentils on the left side. Next to it is a small white bowl containing four different ground spices in separate piles: brown, red, yellow, and greenish-brown. To the right of the spices, a long dark green zucchini lies horizontally on the plate. Above the lentils and spices is a bunch of fresh green cilantro with leafy stems spreading outward. Below the spices, there is a piece of light brown ginger root and a lime cut in half with its green inside facing up. On the plate’s bottom left side, a tiny bowl with a creamy light beige sauce sits with a smooth texture. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this dish plays a vital role, creating layers of texture, color, and taste that make these pancakes shine. What’s wonderful is how simple and accessible these components are, coming together to form something truly special.

Red split lentils (165 g / 1 cup): Soaked overnight to achieve a smooth, creamy batter with a subtle nutty flavor.
Salt (scant 1 tsp): Enhances and balances all the other flavors perfectly.
Baking powder (½ tsp): Adds lightness and fluffiness to the pancakes for that ideal texture.
Chickpea flour (1½ tsp): Helps bind the batter while contributing a gentle earthiness.
Optional spices: cumin, turmeric, coriander, and chili powder: Provide warmth and a touch of complexity to the batter.
Garlic clove and ginger slice (optional): Infuse the batter with subtle pungency and freshness.
Vegetable oil: For frying and sautéing the zucchini, ensuring crispiness and golden color.
Zucchinis (2, thinly sliced): Bring a fresh, tender bite, and a lovely contrast to the dense pancakes.
Mild olive oil (15 ml / 1 tbsp): Used to gently sauté the zucchini with richness.
Salt and garam masala (½ tsp): Season the cooked zucchini, adding fragrant depth.
Vegan yoghurt/cream: Adds cooling creaminess that perfectly balances the spices.
Shop-bought chutney (like tomato and chili): A sweet and tangy complement to the pancakes.
Fresh coriander/cilantro (small bunch): Adds a burst of herbal brightness on top.
Raw cashews (70 g / ½ cup) for homemade cashew cream: Soaked overnight to create a rich, silky topping.
Lime zest and juice (½ lime): Brighten and elevate the cashew cream’s flavor.
Salt and pepper: Season the cashew cream perfectly to taste.

How to Make Red Lentil Pancakes with Zucchini, Vegan Yoghurt, and Cashew Cream Recipe

Step 1: Prepare the Lentil Batter

Start by draining and rinsing your soaked red lentils thoroughly. Pop them into a blender with salt, baking powder, chickpea flour, and if you’re using them, the optional spices along with garlic and ginger. Add about 1¼ cups of water, and blend until you get a smooth, pourable batter that’s a little thicker than crepe batter. This creamy base is where all the magic starts, as the soaked lentils give body and subtle earthiness.

Step 2: Sauté the Zucchini

Heat the mild olive oil in a stainless steel pan. Toss the thinly sliced zucchinis into the warm oil, stirring until they turn translucent and pick up those irresistible charred spots. Season them with salt and a sprinkle of garam masala right at the end. This simple sauté transforms zucchinis, lending a sweet, savory, and slightly smoky flavor that complements the pancakes perfectly.

Step 3: Cook the Pancakes

Warm a non-stick pan over low-medium heat and brush it lightly with vegetable oil. Pour a quarter of the batter into the pan, spreading it out gently to form a pancake that’s a bit thicker than a crepe. Cook for about 3 minutes on the first side, then flip and cook for 2 more minutes. Keep an eye so they don’t dry out — the goal is a tender texture inside with a lightly crisp exterior. Transfer each cooked pancake to a warm oven to keep them soft and ready for assembly.

Step 4: Make the Homemade Cashew Cream (Optional)

If you want to take your Red Lentil Pancakes with Zucchini, Vegan Yoghurt, and Cashew Cream Recipe to the next level, whip up this luscious cashew cream. Blend soaked cashews with lime zest, juice, salt, pepper, and a bit of water until silky smooth. It’s the perfect creamy, tangy topping that pairs beautifully with all the warm spices and fresh veggies.

How to Serve Red Lentil Pancakes with Zucchini, Vegan Yoghurt, and Cashew Cream Recipe

Two golden-brown pancakes with a spongy texture are placed on a white plate set on a white marbled surface. Each pancake is topped with cooked green zucchini slices arranged in a scattered pile, with dollops of white cream and small spoonfuls of red sauce spread over them. Fresh green parsley leaves are sprinkled on top of the pancakes and around the plate. Next to the pancakes, there are two lime wedges resting on the plate. To the right of the plate, there is a small white bowl filled with red sauce and a spoon inside. Above the plate, a small white bowl with white cream and cracked pepper sprinkled on top is visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once your pancakes are stacked and warm, layer them generously with the sautéed zucchini, dollops of vegan yoghurt or your silky cashew cream, and a drizzle of your favorite chutney. Finally, scatter fresh coriander leaves over the top to bring bursts of fresh color and flavor that make each bite unforgettable.

Side Dishes

These pancakes pair beautifully with light salads, pickled vegetables, or a simple cucumber and tomato salad dressed with lemon juice and olive oil. Even a bowl of spiced lentil soup would complete the experience, enriching the meal with warm, hearty notes that echo the spices in the batter.

Creative Ways to Present

For a fun twist, roll the pancakes around the zucchini filling and secure them like wraps, perfect for a picnic or on-the-go lunch. Alternatively, cut them into bite-sized pieces and serve with dipping sauces like a tangy tamarind chutney or a refreshing mint chutney for a party appetizer everyone will love.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, stack your pancakes between parchment paper in an airtight container and keep them in the fridge for up to 2 days. The zucchini topping is best kept separate if possible, to avoid sogginess and maintain fresh flavors.

Freezing

If you want to make this dish a time-saver for busy days, freeze the pancake batter without the baking powder included. Add it fresh before cooking to ensure the pancakes stay light and fluffy. The cooked pancakes can also be frozen, wrapped tightly, and reheated later.

Reheating

Reheat your pancakes gently in a skillet over low heat to crisp up the edges or warm them in a moderate oven covered with foil to keep them soft. Avoid microwaving if possible, as this can dry them out. Add your toppings fresh just before serving for the best taste and texture.

FAQs

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chickpea flour and ensure your spices and chutneys are free from gluten-containing additives.

Is it necessary to soak the lentils overnight?

Soaking the lentils overnight softens them, making blending easier and resulting in smoother pancakes. If you’re short on time, soaking for a few hours in warm water can work, but overnight is best.

Can I substitute the zucchini with other vegetables?

Yes! Thinly sliced or grated vegetables like carrots, sweet potatoes, or even spinach can be great alternatives. Just adjust cooking times to ensure they are tender.

What can I use instead of cashew cream?

If cashews aren’t your thing or you have allergies, you can substitute with store-bought vegan yoghurt or tahini mixed with lemon juice for a creamy, tangy topping.

How spicy is this recipe?

The level of spice is completely up to you! The optional chili powder and garam masala add warmth without overwhelming heat, but feel free to adjust according to your taste preferences to create mild or more spirited pancakes.

Final Thoughts

This Red Lentil Pancakes with Zucchini, Vegan Yoghurt, and Cashew Cream Recipe is a beautiful combination of wholesome ingredients and bold flavors that is both satisfying and nourishing. It’s the kind of dish that brings comfort and joy with every bite, making it perfect to share with loved ones or to enjoy as a special treat yourself. Don’t hesitate to dive in and bring a little extra brightness and warmth to your table with these vibrant pancakes!