Lentil pancakes

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» Lentil pancakes

Serves 4 (makes eight 12 x 12 cm pancakes)


  • 1 cup/150 g red lentils (soaked in cold water overnight)
  • 360 ml cold water
  • 1 thumb-sized piece of fresh ginger (use 1 tsp dried ginger if preferred)
  • 2 cloves of garlic (use 1 tsp garlic powder if preferred)
  • 1 bunch of coriander
  • 15 ml rapeseed oil
  • 1 bunch of fresh mint leaves
  • ½ cucumber
  • 1 large pot of soya yoghurt


  1. To make the batter, rinse and drain the lentils, then add to the blender with 250 ml of the cold water, along with the ginger and garlic.
  2. Once smooth, add the coriander leaves and the remaining 110 ml of water and blend again.
  3. Heat the oil in a pan over a medium high heat, and brush the oil evenly to the edges of the pan. Using a ladleful at a time, carefully place the batter mixture into the pan, searing the pancakes each side for 4–5 minutes.
  4. Chop the mint leaves, grate the cucumber and mix with the soya yoghurt. 
  5. Serve the pancakes with the yoghurt dip and enjoy. 
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