Vegan Red Lentil Pancakes

🛒 Ingredients

• #Pancake Batter;
• 250 g dried red lentils, rinsed well.. 400–450 ml water (for blending)
• 2 cloves garlic, peeled.. 1 tsp ground cumin
• ½ tsp ground turmeric.. ½ tsp paprika
• 1 tsp salt (adjust to taste).. Freshly ground black pepper, to taste
• 2 tbsp fresh coriander or parsley, chopped
• 1 tbsp lime or lemon juice.. 1–2 tbsp oil, for cooking
• #Toppings (Suggested — as shown in photo):
• 2 medium zucchini, thinly sliced.. 1 tbsp oil.. Salt and pepper
• Creamy cashew sauce (soaked cashews blended with water, lemon, salt, pepper)
• Spicy tomato relish or salsa
• Fresh coriander or parsley leaves.. Lime wedges

👩‍🍳 Instructions

1. 1

   Soak the lentils: Place the rinsed red lentils in a bowl, cover generously with water, and let soak for at least 2 hours — or ideally overnight until they are very soft and have doubled in size. Drain well before using.

2. 2

   Blend the batter: Transfer the drained lentils into a blender. Add the garlic, cumin, turmeric, paprika, salt, black pepper, fresh herbs, lime juice, and about 300 ml of the water. Blend on high speed until perfectly smooth and creamy — about 1–2 minutes. Add more water gradually until you reach a smooth, pourable batter consistency — similar to thick pancake batter. Taste and adjust seasoning if needed.

3. 3

   Cook the zucchini topping: Heat 1 tablespoon of oil in a pan over medium heat. Add the thinly sliced zucchini, season lightly with salt and pepper, and sauté for 3–5 minutes until tender and starting to turn golden at the edges. Remove and set aside.

4. 4

   Cook the pancakes: Wipe the pan clean, add a little oil, and heat over medium‑low. Pour in about ¼ cup of batter per pancake, swirling gently to form a round shape. Cook for 2–3 minutes until the surface looks set, small bubbles appear, and the underside is golden and firm. Carefully flip and cook the other side for another 1–2 minutes until cooked through and beautifully golden. Repeat until all batter is used.

5. 5

   Assemble and serve: Plate each warm pancake, top generously with the sautéed zucchini, drizzle with creamy cashew sauce and spicy tomato relish, scatter over fresh coriander or parsley, and serve alongside lime wedges. Squeeze fresh lime juice over just before eating for that perfect bright finish! 🧡🌿