A quick and easy recipe for healthy, Vegan Lentil Pancakes or Tortillas (Wraps) made with just one ingredient plus water and salt. Stuffed with hummus, mushrooms and fresh spinach, these delicious, gluten-free pancakes are perfect as a hearty breakfast, lunch or dinner!
The Best Red Lentil Pancakes Recipe
You will not believe how easy making these dairy-free and eggless pancakes or tortillas using just red lentils! Red lentils have an earthy, nutty, and mildly sweet taste. And once they are soaked and blended with salt and water, they become a smooth and yummy batter perfect for pancake or tortilla making. It wouldn’t take you more than 10 minutes to get one on your plate!
A Healthy and Filling All-Day Dish
Lentils are nutrient-rich, fiber-loaded plant proteins that aid our digestive system and fill your belly. It is a great way to sneak in a wide variety of nutrients into your family’s breakfast, lunch, or dinner in the form of pancakes and tortillas without anyone being the wiser!
You can soak the lentils ahead and store in your fridge. Then you have them ready for lazy mornings and hectic weekdays.
Serving Suggestions
Feel free to enjoy these healthy red lentil pancakes as a side dish with your favorite curry or soup recipe instead of flatbread. Or load it up with your fave hearty toppings like vegan cream cheese or guacamole and veggies. And if you’re looking for something sweet, try vegan Nutella or peanut butter, chocolate and some fresh fruits.
I love enjoying my vegan lentil pancakes as wraps with homemade hummus, savory garlic mushrooms, fresh spinach, greens and seeds. However, it is totally up what spreads and toppings you use!
Ingredients Used
Lentil Pancakes
- Red lentils: these need to be soaked overnight to soften the grains. You can use yellow lentils as a substitute.
- Water
- Salt: to taste.
Filling (optional)
- Oil: you can use olive or canola oil.
- Mushrooms: I used white button or brown cremini mushrooms for this recipe. However, feel free to use other varieties like baby bella, portabello, or oyster mushrooms.
- Garlic: or onions or both.
- Tamari: a flavorful sauce that is gluten-free too. If you don’t have this, you can use soy sauce instead.
- Spinach leaves: add a fresh taste and mild crunch!
- Hummus: I used my homemade version, of course! But feel free to use your favorite one. Or you can also use Chipotle sauce or Tahini Peanut Sauce.
- Pepper: to taste.
For garnish (optional)
- Alfalfa sprouts: or other sprouts or herbs.
- Parsley: or whatever fresh herbs and greens you like.
- Sesame seeds: or other seeds or nuts of your choice.
How to make Lentil Pancakes
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Soak lentils and blend
Start by soaking the red lentils in water overnight. Then drain and add to a blender with 200 ml of fresh water plus salt and blend until smooth.
Step 2: Cook pancakes
Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side. Repeat with remaining batter until all the pancakes are cooked.
Step 3: Sauté mushrooms
Cook mushrooms in a hot pan with some oil until golden-brown. Then add garlic and sauté for another minute. Lastly, deglaze the pan with tamari and stir until the mushrooms are well covered. Season with a little pepper to taste.
Step 4: Serve!
Spread the pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and enjoy your yummy vegan lentil wraps!
Tips when making Lentil Pancakes
- Add more water if your batter becomes too thick. It should have the same consistency as a regular pancake batter – slightly thick and easy to pour.
- Add more flavor to your pancake or tortilla by adding some spices or herbs to the batter.
- If you want to serve the pancakes sweet, simply use less salt and add a little sweetness and optional spices such as cinnamon or vanilla.
- The cooking time depends on how big and thick your pancake is. A good indication that you are ready to flip your pancakes would be the appearance of bubbles and browning of the edges.
How to store leftover pancakes?
Leftover lentil pancakes and tortillas can be kept covered in the refrigerator for up to 2 or 3 days. Then simply reheat in the microwave or pan. You can also freeze them! Then let them thaw overnight in the refrigerator and reheat.
This recipe for vegan Lentil Pancakes is:
- Dairy-free
- Eggless
- Gluten-free
- Easy to make
- Budget-friendly
- Super nutritious
- Rich in fiber and protein
- Very versatile
- Perfect for breakfast, lunch or dinner
- A great alternative for tortillas to make wraps!
More hearty Vegan Pancake, Wrap and Tortilla Recipes to try
- Chinese Scallion Pancakes
- Vegan Crunchwrap Supreme
- Spinach Wraps with Cashew Cheese
- Veggie Wraps with Hummus
- Vegan Egg Salat Breakfast Burritos
- Sweet Potato Quesadillas
- Homemade Tortillas
- Homemade Spinach Tortillas
- Mexican Tortilla Casserole
- Enchiladas with Beans
- Vegan Omelet
- Aloo Paratha
If you try this easy vegan lentil pancake or tortilla recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious vegan wraps on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy cooking! 🙂
Vegan Lentil Pancakes (Tortillas, Wraps)
Author:Ingredients
Lentil pancakes
- ⅔ cup (125 g) red lentils or yellow lentils
- 200 ml water
- ⅓ tsp salt
Filling (optional)
For garnish (optional)
- alfalfa sprouts
- fresh parsley
- sesame seeds
Instructions
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
Lentil Pancakes
- Cover the red lentils with water and soak overnight. Then drain the lentils, add to a blender along with 200 ml of fresh water and salt and blend until smooth.
- Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side (depending on the size and thickness of the pancake, it will take about 3-4 minutes per side).
- Repeat the process with the remaining batter until all the pancakes are cooked.
Filling (optional)
- Heat the oil in a skillet or pan and cook the mushrooms for about 3 minutes. Then flip and cook for another 2-3 minutes.
- Add the garlic and sauté for 1 minute. Then add tamari, stir and continue cooking for a minute until the mushrooms are nice and golden brown. Season with a little pepper to taste.
- Spread the lentil pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and serve.
- Enjoy!
Notes
- You can also use these pancakes as an alternative to tortillas to make wraps.
- Feel free to add some spices or herbs to the batter.
- If you want to serve the pancakes sweet, simply use less salt and add a little sweetness and optional spices such as cinnamon or vanilla.
- Leftover pancakes can be kept covered in the refrigerator. Then simply reheat in the microwave or pan.
- You can also freeze the pancakes. Then let them thaw overnight in the refrigerator and reheat.
- The nutritional information is calculated for 1 pancake of 6 without toppings.
- More information about the recipe are mentioned in the blog post above!
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Hi. I just tried this and the batter was watery and then the “wrap” came out as mush. Not sure what I did wrong 🙁
Did you measure the ingredients exactly? Did you soak the lentils properly?
Absolutely genius! I ended up adding a bunch of spices for my first time making it so I’m not quite sure what it tastes like with only salt. But still I will be repeating this recipe for whenever I’m craving a savoury crepe!
Thank you!
That’s great! 🙂 Thanks for your feedback! ♡
updating:
I read online that soaking them in boiling water speeds up the process, so I soaked for 10-15 min.
with your recipe – turned out greate!
gone too quickly… 🙂
I made the first one too thick, so i add a little more water to the mixure and the rest came out thin and flexible.
thank you!
Awesome! Thanks for your great feedback ❤️
I wish you wonderful Easter days! 🙂
I love all your recipes! Something went wrong for me with this one. They broke and couldn’t really flip them. What did I do wrong?
Did you use a non-stick pan? It it also important to flip the pancakes once the buttom is firm and the batter isn’t liquid anymore. If the pancake is too soft and fragile, they break easily. So please do not flip them too soon.
hi,
love your recipes, design and photography!
can the lentils be soaked for a sorter period of time?
i’m on a rush…
thank you!
You can soak them in hot water for 10-15 minutes.
Greetings!