Bring a few cups of water to boil in a kettle or small sauce pot. Then add your uncooked split red lentils to a heatproof bowl. Pour the hot water on top, to more than cover the lentils since they will expand, and soak for 30 minutes.
Preheat a non stick griddle on medium/high heat. Then drain your lentils and add to a high speed blender (I use a Vitamix), along with ALL remaining ingredients. Process on high speed until smooth.
Pour your batter directly from the blender spout onto your hot griddle, to make pancakes that are about 4 inches wide. If needed, use the back of a spoon or ladle to flatten the pancakes slightly so that they are thin, for even cooking. Cook for 4-5 minutes, until edges appear set, then flip and cook an additional 4-5 minutes until golden brown.
Serve with maple syrup, sliced bananas, walnuts, or fresh berries.
*To soak your lentils, bring some water to a boil and then remove from the heat. Add the lentils and soak for 30 minutes, and then drain. Or boil water in a kettle and pour over top a heat proof bowl of your split red lentils.Do NOT sub the lentils. You MUST use split red lentils only for this lentil pancake recipe.Blend the pancake batter for about 1 full minute to ensure there are no grainy bits remaining.Cook these lentil pancakes a little longer than you would classic pancakes. They won't make too many bubbles as an indicator for flipping them. Instead, look for edges that appear set and golden before flipping.If the batter gets too thick as it sits in your blenderin between batches, slightly flatten your pancakes after pouring on your hot griddle. Use the back of a spoon or ladle to thin them out, if needed. This will ensure even cooking.One serving = FOUR 4 inch lentil pancakes in the nutritional info below.Leftovers keep refrigerated for 3-4 days or freeze them for up to 2 months. Make sure to cool to room temperature before freezing, and reheat/thaw in the toaster.