Ingredients
Lentil Pancake Batter
- 165 g / 1 cup red split lentils, soaked overnight
- Scant 1 tsp salt
- ½ tsp baking powder
- 1½ tsp chickpea flour
- OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder
- OPTIONAL: 1 garlic clove, minced
- OPTIONAL: Thick slice of ginger, minced
- Vegetable oil, for frying
Sautéed Zucchini
- 15 ml / 1 tbsp mild olive oil
- 2 zucchinis, sliced thinly
- Salt, to season
- ½ tsp garam masala
Toppings and Accompaniments
- Vegan yoghurt or cream (store-bought or homemade cashew cream)
- Shop-bought chutney (recommended tomato and chilli)
- Small bunch of fresh coriander/cilantro, chopped
Optional Homemade Cashew Cream
- 70 g / ½ cup raw cashews, soaked overnight
- ½ lime, zest and juice (about 2 tbsp)
- Salt and pepper, to taste
Instructions
- Prepare Lentils: Drain and rinse the soaked red split lentils thoroughly under cold water to remove any residue and ensure a clean base for the batter.
- Make the Batter: In a blender, combine the rinsed lentils with salt, baking powder, chickpea flour, any optional spices (cumin, turmeric, coriander, chilli powder), optional garlic and ginger, and approximately 300 ml (1¼ cups) of water. Blend until smooth, aiming for a pourable batter that is slightly thicker than crepe batter. Adjust the water amount if necessary to achieve the right consistency.
- Sauté Zucchini: Heat 1 tablespoon of mild olive oil in a stainless steel frying pan over medium heat. Add the thinly sliced zucchini and toss to coat in the oil. Sauté while stirring frequently until the zucchini becomes translucent and develops some charred spots. Season with salt and garam masala just before removing from heat, then set aside.
- Cook Pancakes: Preheat a non-stick pan over low to medium heat. Lightly brush the surface with about 1 teaspoon of oil using a silicone brush. Pour a quarter of the batter onto the pan and spread it in a circular motion with the back of a spoon to form a pancake slightly thicker than a crepe. Cook for roughly 3 minutes on one side until edges start to dry and the bottom is golden, then carefully flip and cook for an additional 2 minutes. Be careful not to overcook to prevent dryness. Repeat with the remaining batter.
- Keep Warm: Stack the cooked pancakes in a warm oven to keep them soft and warm while finishing the rest.
- Prepare Cashew Cream (if using): Drain soaked cashews and place them in a small blender with lime zest, lime juice, salt, pepper, and about 60 ml (¼ cup) water. Blend until smooth and creamy. For a standard blender, consider doubling the quantity to ensure adequate blending.
- Assemble and Serve: Fill each pancake generously with sautéed zucchini, dollops of vegan yoghurt or homemade cashew cream, your favorite chutney (tomato and chilli recommended), and scatter fresh chopped coriander/cilantro on top. Serve immediately for best flavor and texture.
Notes
- Soaking lentils and cashews overnight aids in blending and improves digestibility.
- Adjust water in the batter to get the right consistency—thicker than crepe batter but still pourable.
- Cooking pancakes on low to medium heat prevents burning and keeps them moist.
- Sauté zucchini until just translucent with light char for best flavor.
- You can omit spices or customize them according to your taste preferences.
- Keep cooked pancakes warm in a low oven to maintain softness while preparing others.
- Homemade cashew cream can be substituted with store-bought vegan yoghurt or cream.
- Prep Time: 12 minutes (including soaking time of lentils and cashews overnight, active prep approx 12 mins)
- Cook Time: 33 minutes
- Category: Breakfast, Brunch, Snack
- Method: Frying
- Cuisine: Indian-inspired, Vegan
- Diet: Vegan
