These lentil pancakes AKA vegan savoury pancakes make the perfect kind of dinner pancake! Packed with big flavour, protein dense and completely wholesome.

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Stack of pancakes with bacon and chives on top and syrup dripping down.

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?

Pancakes with vegan bacon and green onion on top.

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.

Ingredients to make lentil pancakes on grey deck.

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)

Blender with lentils and seasoning being processed into pancake batter.

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)

Lentil pancakes on griddle, before and after cooking.

Serve them warm with more green onion or any of your favourite pancake toppings.

Savoury pancake stack with bacon and onion on top.

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!

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

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