SAVOURY VEGAN LENTIL PANCAKES

Vegan glutenfree savoury lentil pancakes

VEGAN, GLUTEN FREE and OH SO TASTY!

A few years ago demanding healthy pancakes when eating out was still a rarity, not even to mention vegan AND gluten free. Most of us had to experiment a little here and there, and came up with our own tasty, nourishing solutions.

Luckily things have changed massively for us food freakies, and there are countless fun and creative recipes online. Whether you’re vegan, paleo, fructose/lactose intolerant, or simply prefer real food with real ingredients.

Vegan glutenfree savoury lentil pancakes

These deliciously easy pancakes come from my very talented friend, private chef and food blogger Marisa from canballet-ibiza.com. As her blog is in German I feel rather privileged to share some of Marisa’s exquisite recipes over here. There are so many it’s hard to choose, but this one must be my favourite because it’s so EFFORTLESS and VERSATILE.

I don’t know about you, but as soon as there are more than five ingredients listed I feel overwhelmed. The simpler the better. But of course I don’t want to compromise on taste either. So yes, I want my cake and eat it all. It’s a fine balance...

Vegan savoury lentil pancakes

For these SAVOURY VEGAN PANCAKES all you need are red lentils, water and olive oil. Salt and pepper to taste, and any herbs & spices you like to add.

Marisa’s original recipe is with cumin seeds, giving your pancakes this lovely hint of Indian flavour. But of course feel free to experiment. Last time I added garlic and fresh coriander. My favourite combo. I LOVE coriander!

Complement your pancakes with any toppings that please your tastebuds. My suggestions:

  • Fried zucchini with spinach

  • Guacamole

  • Poached eggs

  • Cucumber, tomato, feta and olives

  • Homemade pesto

ENDLESS POSSIBILITIES. ENJOY!

Vegan glutenfree savoury lentil pancakes
Vegan glutenfree savoury lentil pancakes

SAVOURY VEGAN LENTIL PANCAKES

INGREDIENTS for 4 pancakes:

  • 200g red split lentils (approx. 9 tablespoons, ideally soaked overnight or minimum 4 hours)

  • 1 tablespoon olive oil

  • 4-5 tablespoons water

  • Cumin seeds and salt & pepper to taste

DIRECTIONS:

  • Rinse the lentils under running water and drain.

  • Place all ingredients in a high-speed blender and mix until smooth and creamy. Add more water or olive oil if needed.

  • Heat a frying pan with a little oil (I used ghee) and cook pancakes on a low heat for approximately 2 minutes on each side until golden brown.

    Serve and nourish yourself while still warm!

Vegan glutenfree savoury lentil pancakes
Vegan savoury lentil pancakes