Lentil pancakes are fluffy, tasty, gluten-free, and packed with extra plant-based protein making them a healthy breakfast that will keep you fuller for longer! 

In the past you have seen me use lentils to make lentil mushroom stew and lentil chili, but today we are switching things up! 

We are actually going to cook the best pancakes ever using lentil flour. Most grocery stores carry it now, but if you had to, you can also make your own from scratch. 

Why Use Lentil Flour? 

Using lentil flour in pancakes instead of regular flour offers several great benefits. One is the higher protein content. Lentil flour is packed with plant-based protein, making pancakes more filling and nutritious, which is perfect for anyone looking to increase their protein intake without using animal products or protein powders. Plus, lentil flour contains more fiber than refined wheat flour, promoting better digestion and helping to stabilize blood sugar levels.

Another reason to use lentil flour is that it is naturally gluten-free, making it a great alternative for individuals with celiac disease or gluten sensitivities. It also has a lower glycemic index than regular flour, which means it can prevent sudden spikes in blood sugar levels. Nutritionally, lentil flour is a powerhouse, offering essential vitamins and minerals like iron, folate, and magnesium—nutrients that refined flour often lacks.

Beyond nutrition, lentil flour enhances the flavor and texture of pancakes. It gives them a subtle, earthy, or nutty taste, adding more depth, especially when paired with savory toppings. It also helps retain moisture and acts as a good binder, keeping pancakes fluffy yet tender. 

Ingredients Needed: 

• lentil flour
• baking powder
• salt
• cinnamon
• nonfat plain Greek yogurt
• cow’s milk
• Egg,
• vanilla extract
• Optional: fresh fruit, maple syrup

How to Make Lentil Pancakes 

Heat the griddle or skillet over medium heat. 

In a large bowl, whisk together the flour, salt, cinnamon, and baking powder. 

In a separate bowl, combine the milk, egg, vanilla, and yogurt. 

Stir the dry ingredients into the wet until incorporated. 

Spray the pan or griddle with non sticking cooking spray. 

Use ¼ cup of batter for each pancake. Leave a little room in between each. 

Cook for 2-3 minutes until golden brown and you start to see the bubbles, then flip and repeat for the other side. 

Repeat until all of the lentil pancakes are made. 

Serve with your favorite toppings. 

Making Lentil Flour From Scratch 

Grabbing a pound of lentils is definitely cheaper than the flour and it’s really simple, but it’s a process. 

You will add the dried lentils to a high speed food processor and pulse until fine flour. Be sure to add enough lentils to the processor so the blades actually touch them, or else they will never turn to flour. 

Strain the flour through a sieve a couple of times to remove the large chunks. 

This takes a while to do and chances are your appliance will get a longer hot, so you will need to stop and start. 

Storing and Freezing 

Lentil pancakes are best when eaten fresh, but you can rewarm them in the microwave or toaster. Keep leftovers in an airtight container for up to 4 days in the fridge. 

To freeze, once they have cooled, transfer to a freezer bag and separate with layers of parchment paper. 

More Healthy Pancake Recipes: 

• Pumpkin Cottage Cheese Pancakes
• Oat Milk Pancakes
• Blueberry Lemon Pancakes
• Buckwheat Banana Pancakes
• Oat Flour Pancakes
• Ricotta Pancakes