Lentil Spinach Pancakes – Gluten Free

These lentil spinach pancakes are great for breakfast, but they’re savoury flavours also make this a perfect dinner. Now your kids can have pancakes for dinner, and there’s nothing to feel guilty about! These savoury pancakes are packed with protein and they taste great too. Best of all, they are quick and easy to make on a busy week night. Just toss everything into your blender (except the spinach & cooking oil) and give it a whirl.

Once your batter is ready, add the chopped spinach and mix to combine. Then you can pour directly from your blender into your skillet. No need to get more bowls or ladles dirty!

Easy recipes are my favourite! Easy recipes that my kids also enjoy, EVEN BETTER! My family loves pancakes, and I love feeding them pancakes with wholesome ingredients! These lentil spinach pancakes have tons of vitamins and nutrients, but no need to tell your little ones of course. 😉 I’d love to hear what you and your family thinks of these. Give them a try and let me know in the comments below.

Looking for more pancake recipes?

Try my Pumpkin Spice Pancakes, Lemon Poppy Seed Pancakes, Peanut Butter Pancakes, Blueberry Pancakes, or Banana Spinach Pancakes! Can you tell we LOVE pancakes in this house??

Lentil Spinach Pancakes - Gluten Free

Course: Breakfast, Main Course

Cuisine: American, French

Prep Time: 5 minutes

Cook Time: 10 minutes

Soaking Time: 30 minutes

Total Time: 15 minutes

Servings: 14 4" Pancakes

Pancakes for dinner? No problem! These lentil spinach pancakes are loaded with protein and nutrients and they taste AMAZING!

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Ingredients

• 1.5 cups split red lentils soaked in boiling water for 30 mins and then drained
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/4 tsp turmeric
• 1 tsp paprika
• 3 tbsp nutritional yeast
• 1/2 cup unsweetened cashew milk or milk of choice
• 3/4 cup water plus more if needed
• 2 large handfuls spinach finely chopped

Instructions

• Place all your ingredients, except the spinach into a high powered blender and process on high until smooth, adding more water if needed. Taste the batter and add more salt if desired. Pour the batter into a large bowl and fold in the chopped spinach.
• Heat your non stick griddle, and once hot, scoop your batter onto the griddle to make pancakes roughly 4" in diameter. Gently press down the center of the pancake with the back of your ladle to ensure even cooking.
  
• Cook 3-5 minutes, or until edges are golden and pancake flips easily. Then flip and cook another 2-3 minutes until golden.
• Serve these savoury pancakes with Spicy Cayenne Dip or enjoy on their own.

Serving: 1Pancake | Calories: 76kcal | Carbohydrates: 12g | Protein: 5g | Sodium: 91mg | Potassium: 220mg | Fiber: 6g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 1.1% | Iron: 9%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.