Lentil pancakes are my favorite breakfast treat. They are packed with plant powered protein and fairly easy to make. I enjoy rotating these in to my weekly breakfast plan. This recipe makes approximately 6 pancakes so plenty to have seconds on.


red split lentils dried, 1 cup

1/4 teaspoon vanilla

1 teaspoon cinnamon

1/4 cup of water (to add after lentils have soaked and pre blending)

(I get mine from the bulk section at WholeFoods and generally buy more than what I need for one recipe)


The evening before, rinse then soak 1 cup red lentils in bowl of water (they need to soak for about 6-8 hours, more is fine!)

Take soaked lentils and add to Vitamix or any good quality blender

Add vanilla and cinnamon

Add 1/4 cup of water

Start to blend on a low setting, I start at 1-2

Add additional water if not blending to a batter consistency or you don’t want the batter to be thick

Blend about 2 mins from 1-2 to a 3-4 setting until thick and batter like consistency

Heat large skillet pan with coconut oil or butter/margarine/ghee. I use coconut oil or ghee

Pour batter into skillet to make pancake shape – batter can be thick so I use a spoon or rubber spatula to disperse into a thinner, pancake shape

Cook approximately 2-4 minutes on each side to golden brown

Serve with berries, coconut manna, or syrup and enjoy!

1 cup soaked lentils, they expand overnight.
Once blended, they should look like this.
Heat each side 2-5 minutes in hot pan with coconut oil.
Serve with berries and some nut butter or coconut butter.