Place your lentils in a heat proof bowl and cover them with boiling hot water from a kettle or stove top for 30 minutes, but DO NOT cook them. Then drain.
Meanwhile, finely chop your spinach and green onion by hand or by using a food processor and set aside and preheat your nonstick griddle over medium/high heat.
Add your drained lentils and all remaining ingredients EXCEPT the spinach and green onion to your blender. Process until smooth. Then add the spinach and onion and blend for 1-2 seconds, just to mix the veggies in, or use a spatula to stir them in. Don't blend the veggies.
Pour the pancake batter directly from the blender spout onto your hot griddle and make pancakes that are approx. 4 inches in diameter. If the pancakes don't spread easily, gently press down the center of the pancake with the back of a ladle or spoon to make them thin and to ensure even cooking.
Cook for 4-5 minutes until the edges appear set and several bubbles have formed on top. Then flip and cook another 3-5 minutes until cooked through.
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.These taste best fresh, but can be kept refrigerated for up to 3 days and reheated in the toaster. You may also freeze them, once completely cooled, in a freezer safe container or zip top bags, for up to 3 months.