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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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180g (1 cup) Red Split Lentils
1/3 cup Water
1 Garlic Clove, minced
1 Carrot, grated
1/2 Courgette, grated
1/4 tsp Cumin/coriander powder
1/2 tsp Paprika or smoked paprika powder
1/4 tsp chilli powder
2 handfuls peas (frozen)
2 tbsp Fresh Lemon Juice
1/4 tsp Salt
1 tbsp Oil (for frying)

An excuse for a 2nd round of pancakes today, but savoury for dinner time. Cheating here as this is my mum's recipe but it's so delicious so I had to share! You can throw in any vegetables of your choice!


  • Soak the lentils in water overnight (or 8 hours)
  • Drain the lentils and add to a blender / food processor with the water. Blend until you have a smooth batter. If you find you need more water, add 1-2 tbsp as needed. If your batter is too runny add 1-2tbsp of chickpea/gram flour
  • Add the spices and vegetables into the mixture and stir in until fully combined.
  • Heat a non stick frying pan over a medium-high heat. Add a drizzle of oil, and then add 4 tablespoons of the batter to the pan.
  • Cook for around 2 minutes on each side. When it bubbles, flip it. Remove pancakes from the pan and repeat with the remaining mixture. Serve with coconut yogurt, chutney, curry or even alone!
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