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!
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
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.
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.
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!