Red Lentil Pancakes


Red Lentil Pancakes

These Indian-inspired red lentil pancakes are high in protein and naturally gluten-free. And they’re nice and pliable, which makes them great for wraps. They’re reminiscent of dosa but they differ in two main ways: 1) They’re made with red lentil, only. Dosa are traditionally made with a mix of lentils and rice. 2) The batter isn’t fermented.

  • Author: zenak
  • Prep Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 pancakes 1x


  • 175g red split lentils
  • 400ml water
  • 1 tsp curry powder (or seasoning of choice)
  • ½ tsp salt
  • coconut oil (or any oil), for frying


  1. Wash the lentils until the water runs clear. This can take up to six or seven washes are red lentils can be quite dusty.
  2. Drain and transfer the washed lentils to the base of a high powdered blender. Add the water, curry powder and salt and soak for 1 hour.
  3. Once soaked, blitz to a smooth batter.
  4. Lightly grease a medium non-stick frying pan with coconut oil and set it over a medium-high heat. Note: you want to use a good non-stick pan for this one!
  5. Add half a ladleful of the batter and spread it into an 10cm-12cm disk using the bottom of the ladle.
  6. Cook until bubbles form on the surface and the bottom is lightly browned, 1 to 2 minutes, then flip and cook for a further 1-2 minutes.
  7. Repeat with the remaining batter. You can keep the pancakes warm by stacking them on a plate and covering with a tea towel.
  8. These are best served warmed. You can store them in the fridge for up to 3 days and heat them up in the microwave for 15 to 20 seconds, but they won’t be quite as good.

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