Description
Delicious and protein-packed red lentil pancakes that are crisp on the outside and soft inside, flavored with optional aromatic spices, and served with sautéed zucchini, vegan yogurt or cream, chutney, and fresh coriander. Perfect for a gluten-free, vegan-friendly, and nutritious meal.
Ingredients
Pancakes
- 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
- vegetable oil, for frying
Toppings
- 15 ml / 1 tbsp mild olive oil
- 2 zucchinis, sliced thinly
- salt, to season
- ½ tsp garam masala
- vegan yoghurt or cream (or homemade cashew cream)
- shop-bought chutney (such as tomato and chilli)
- 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 blending)
Instructions
- Prepare the batter: Drain and rinse the soaked red lentils thoroughly. Place them in a blender along with salt, baking powder, chickpea flour, optional spices (cumin, turmeric, coriander, chilli powder), and optional garlic and ginger. Add approximately 300 ml (1¼ cups) water, slightly less if excluding garlic or ginger. Blend until the batter is smooth and pourable but thicker than crepe batter; add more water if needed.
- Sauté zucchini: Heat 1 tablespoon mild olive oil in a stainless steel frying pan over medium heat. Add the thinly sliced zucchini and toss to coat in oil. Sauté frequently stirring, until the zucchini becomes translucent and has some charred spots. Season with salt and ½ teaspoon garam masala at the end, then set aside.
- Cook the pancakes: Heat a non-stick pan over low to medium heat and brush lightly with about 1 teaspoon vegetable oil. Pour about ¼ of the batter onto the hot pan, spreading it slightly thicker than a crepe in a circular shape. Cook for approximately 3 minutes until the underside is set and lightly browned, then flip and cook for another 2 minutes on the other side. Avoid overcooking to prevent dryness. Keep cooked pancakes warm in a low oven while preparing the rest.
- Assemble and serve: Spread each pancake with sautéed zucchini, dollops of vegan yoghurt or homemade cashew cream, a spoonful of your favorite chutney, and sprinkle generously with fresh chopped coriander or cilantro. Serve warm.
- Make homemade cashew cream (optional): Drain soaked cashews and place in a small blender with lime zest, lime juice, salt, pepper, and about 60 ml water. Blend until completely smooth and creamy. For standard blenders, consider doubling the recipe for best results.
Notes
- The pancake batter can be frozen; if freezing, omit the baking powder initially and add it just before cooking the pancakes to maintain texture.
- Adjust water quantity in the batter to achieve the desired thickness depending on added ingredients.
- Use a silicone brush to apply oil evenly when cooking pancakes to prevent sticking.
- These pancakes are best served fresh but can be stored covered in the refrigerator for up to 2 days and reheated gently.
