Red lentil pancakes 

Few weeks ago the good old internet showed me something that looked like some kind of magic. Pancakes made from only 3 ingredients; red lentils, water and salt. I wasn’t optimistic this would work and the first time I made them I didn’t like them at all. The flavour and texture wasn’t nice. But lo and behold by adding some flavourful spice and/or fresh herbs the pancakes turned out pretty well. They are better few hours after baking or even the next day.


1 cup red lentils, from Rapunzel

1 and 1/2 cup water

pinch of salt

to make them tasty add some spice and/or fresh herbs. I’ve tried garlic powder, chilli and turmeric and herbs like coriander, dill and basil. 

if you’re going to make sweet pancakes on the other hand it’s nice to add 4-5 drops of stevia from Good Good and 1 tbsp of vanilla protein or 1 tsp of pure vanilla from Rapunzel. You can also use cinnamon.

This recipe is sponsored by Rapunzel and Good Good.


Soak the red lentils over night or for at least 4 hours.

Drain the water from the lentils and then rinse them in a fine mesh sieve under the faucet.

Add the lentils, 1 and half cup water, salt and chosen spices and/or herbs to a food processor or blender and mix until the dough has no lumps. Let it sit for a few minutes before you start baking.

Bake on a large skillet and make sure it’s not too hot. These pancakes are meant to bake slowly. You might need to try a few times before getting a hang of it, cause it’s trickier than to bake pancakes that include gluten.

Don’t give up though, cause it’s more than doable. It’s easier to bake the small ones.

It’s possible to play with the base a lot. If you want to make small but thicker pancakes to use as a side to Indian dishes f.ex. just use less water. It can also be nice to brush one side with garlic oil, whilst the other is baking.  

Fillings for the pancakes depend on your taste. For the savory pancakes I had chilli vegan mayo, sprouts and leftovers of baked veggies.

And the sweet had whipped oat cream, blueberries, hazelnuts, granola and salted caramel sauce.
It’s nice to add one tsp of hazelnut & almond butter to whipped coconut or oat cream.
And here I’ve topped with blueberries and hazelnuts. Time for you to get creative. That’s fun!

The recipe is sponsored by Rapunzel and Good Good.

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