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Red lentil pancakes filled with spinach and mushrooms.

Red Lentil Pancakes

  • Author: Alexandra Shytsman
  • Soak Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 pancakes 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan


These savory pancakes are loosely inspired by Indian dosas. (Adapted from Tesco and The Vegetarian Reset by Vasudha Viswanath.)


  • 1 cup (175 grams) red lentils
  • 1-inch knob fresh ginger, peeled and roughly chopped
  • 1/2 jalapeno, ribs and seeds discarded, and roughly chopped
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • About 2 tablespoons extra virgin olive oil


  1. Put the kettle on to bring about 3 cups of water to a boil.
  2. Place the lentils in a blender and add enough boiling water to cover by about 1 inch. Set aside for 1 hour* to soften the lentils.
  3. Drain the lentils in a mesh strainer and rinse well under running water. Transfer back to the blender.
  4. Add 1 cup (235 mL) fresh water, as well as the ginger, jalapeno, salt, and pepper. Puree until completely smooth.
  5. Heat a medium non-stick skillet over medium-low heat. When warm, brush* it generously with olive oil. Ladle about 1/4 cup of the batter into the center of the skillet and immediately thin out the pancake by gently spreading the surface with the bottom of the ladle. The batter should sizzle lightly. Cook until the top is completely dry, about 3 minutes. Then flip and cook for 2 more minutes. (If the pancake feels stuck, it means it’s not ready to flip; wait a minute and try again. The first pancake is almost always a fluke – don’t get discouraged.)
  6. Transfer the pancake to a plate. Brush the pan with oil again and repeat the process. Continue until all the batter is cooked, brushing the skillet between each pancake. If you want to work faster, use 2 skillets.


  • If you want to prep ahead (like before leaving for work in the morning), cover the lentils with cold water instead and soak them in the fridge for up to 10 hours. Then start on step 3 when ready to cook dinner.
  • Use a silicone brush, if you have one, to distribute the oil. No brush? Pour some oil into the skillet and use a folded paper towel to spread it out.


  • Serving Size: 2 pancakes (without fillings)
  • Calories: 230
  • Sodium: 471 mg
  • Fat: 7.5 g
  • Carbohydrates: 28.8 g
  • Fiber: 14.6 g
  • Protein: 12.4 g

Keywords: vegan, red lentils, pancakes, dosa

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