Vegan Savoury Pancakes [Oil Free]
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
10 4" Pancakes
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Calories
80 kcal
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Course
Main Course, Breakfast
Vegan Savoury Pancakes [Oil Free]
Description
The recipe uses soaked, but not cooked, split red lentils as the base, which when blended with seasonings and unsweetened cashew milk creates a thick batter that holds together well. Onion and garlic powders along with smoked paprika provide depth of flavor, while nutritional yeast adds a savory, slightly cheesy note. Fresh spinach and green onions are stirred in for texture and freshness without over-blending to maintain a pleasant bite.
The pancakes cook on a medium-high nonstick griddle and are gently pressed to spread if needed. The edges set as bubbles form on top indicating readiness to flip. Cooking finishes quickly to retain moisture inside. These pancakes offer a different texture and flavor from traditional flour pancakes and serve well with a range of savory or creamy toppings such as vegan bacon bits, onion gravy, guacamole, or cashew cream, bringing variety to plant-based breakfasts or lunches.
The notes emphasize using split red lentils specifically and soaking in hot water to soften. The pancakes store well refrigerated for up to three days, reheat in the toaster, and freeze well for three months when fully cooled. Avoid blending the greens extensively to preserve texture.
Ingredients
- 1 cup red lentils soaked in boiling hot water for 30 mins and then drained, split
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon salt sea salt
- 3 tablespoons nutritional yeast
- 1 + ⅓ cup cashew milk or milk of choice, unsweetened
- 1 handful baby spinach finely chopped
- 4 green onions thinly sliced
Optional Toppings
- vegan bacon bits
- gravy onion gravy
- guacamole
- cashew cream
- chives or green onion or parsley or cilantro
- maple syrup
- mayonnaise with sriracha
Instructions
- Place your lentils in a heat proof bowl and cover them with boiling hot water from a kettle or stove top for 30 minutes, but DO NOT cook them. Then drain.
- Meanwhile, finely chop your spinach and green onion by hand or by using a food processor and set aside and preheat your nonstick griddle over medium/high heat.
- Add your drained lentils and all remaining ingredients EXCEPT the spinach and green onion to your blender. Process until smooth. Then add the spinach and onion and blend for 1-2 seconds, just to mix the veggies in, or use a spatula to stir them in. Don't blend the veggies.
- Pour the pancake batter directly from the blender spout onto your hot griddle and make pancakes that are approx. 4 inches in diameter. If the pancakes don't spread easily, gently press down the center of the pancake with the back of a ladle or spoon to make them thin and to ensure even cooking.
- Cook for 4-5 minutes until the edges appear set and several bubbles have formed on top. Then flip and cook another 3-5 minutes until cooked through.
Notes
- Use only split red lentils soaked in boiling water for 30 minutes or soaked cold overnight; do not cook them prior to batter preparation.
- Mix chopped spinach and green onion into the batter without blending to avoid a green color and maintain texture.
- Best eaten fresh but can be refrigerated up to 3 days and reheated in a toaster.
- Once cooled, pancakes freeze well for up to 3 months in an airtight container or freezer bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 104" Pancakes
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80cal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 200mg | 8% |
| Potassium | 251mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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