• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lettuce Veg Out
  • Vegan Recipes
    • Vegan and Gluten Free
    • Breakfast
    • Dinner
    • Snacks
    • Desserts
    • Appetizers
    • Side Dishes
  • Vegan Nutrition
  • About
menu icon
go to homepage
  • Recipes
  • Nutrition
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Nutrition
  • About
×

Home > Vegan Recipes

Red Lentil Pancakes (Sweet Breakfast Crepes)

4/30/23 by Nicole | Leave a Comment

Jump to Recipe Video Print
5 from 1 vote. Leave a review!

These red lentil pancakes make the perfect high protein, budget-friendly sweet breakfast! They’re easy to make with simple ingredients and you don’t need a fancy pan.

This recipe makes very thin pancakes that are more like crepes, so I typically serve these as you would a traditional crepe; rolled or folded with sweet toppings like fruit and nut butter (and sometimes, chocolate and whipped coconut cream).

Stack of folded red lentil crepes topped with strawberries, whipped cream and chocolate sauce dripping down the edges.

Get the Veg Out newsletter for vegan recipes + nutrition content!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

Ingredients for Red Lentil Pancakes

This lentil pancake recipe uses just 8 simple ingredients, some of which are optional.

  • Split red lentils: I can only find split red lentils where I live, so this is what I use. Regular (whole) red lentils should work as well but may take longer to soak (this shouldn’t be a concern if soaking your lentils overnight).
  • Plant-based milk: For liquid, I like to use plant-based milk. This adds a richness to the crepes as well as some extra protein and nutrition. I use soy milk, but any plant-based milk should work (or you can use water).
  • Oat flour: While not necessary, oat flour helps add a nice, sweet “breakfast” taste to these crepes. You can leave out the oat flour if you reduce the plant-based milk by ¼ cup (60 milliliters).
  • Sugar: To make a sweet breakfast pancake or crepe, I like to add a bit of sugar to the batter. Any type of sugar or sweetener should work but I haven’t tested anything other than granulated sugar. This ingredient is technically optional.
  • Vanilla extract: Vanilla is the perfect addition to this pancake recipe as it makes these taste more like a sweet breakfast crepes rather than a savory wrap. This ingredient is technically optional.
  • Baking powder: You’ll need some baking powder to help get a great texture in these crepes. This helps them bubble slightly, making for a lighter, slightly airy texture.
  • Cinnamon: Another optional ingredient, I like adding cinnamon to my pancake recipes for a nice flavor.
  • Salt: A pinch of salt rounds out the flavor in these lentil pancakes.

If you want a savory crepe, simply leave out the sugar, vanilla and cinnamon.

Bowls with ingredients for red lentil pancakes.

How to Make Red Lentil Pancakes for Breakfast

This recipe is quite easy to make but there are a few important steps for getting the best flavor possible (in particular, removing the “beany” taste from your lentils).

Step 1: Wash and Soak Lentils

Start by washing the red lentils at least 3 times. Simply cover your lentils with water, swish them around until the water becomes cloudy, then carefully drain the water away. Repeat until the water is mostly clear.

Once washed, add fresh water to the lentils and soak them for at least 2 hours. Since I make this recipe for breakfast, I soak the lentils overnight so they’re ready next morning.

When you’re ready to make pancakes (or crepes), drain the water from your lentils and rinse them before adding to a blender.

Lots of other recipes use the lentil soaking water to blend the crepe batter, but I find this makes the crepes have a strong bean/lentil flavor. This is why I like to discard this water and use plant-based milk to blend the batter as it gives the crepes a delicious flavor.

Two images showing red lentils in cloudy water then clear water.

Step 2: Prepare Pancake Batter

Add all remaining ingredients to your blender along with the drained lentils. Blend until the mixture is very smooth.

You’ll likely need to scrape down the blender’s edges once or twice while blending to make sure everything is evenly incorporated.

Two images showing a blender with red lentils and a hand pouring in milk, then a light red, blended mixture (crepe batter).

Step 3: Cook Pancakes and Serve

Warm a small amount of vegan butter (or margarine, or oil) in a large frying pan over medium heat. Then pour ⅓ to ½ cup of batter into the pan.

Spread the batter into the thinnest layer you can. I do this by picking up the pan and tilting it in all directions while also shaking it. Aim to spread the batter to all edges of the pan.

Cook your crepes/ pancakes for 1-2 minutes on either side. They should lightly brown on the first side before flipping and should hold together very well when you flip them. If they brown more quickly than 1 minute, lower your heat as the lentils need time to cook.

Four images showing how to make lentil pancakes (pour batter into pan, spread it out, pancake ready to flip, lightly browned and cooked pancake).

Remove the first crepe from your pan, add a bit more vegan butter, then repeat the process until all pancakes are cooked. This recipe makes 7-8 crepes, depending on how large you make them.

Serve these hot with your favorite toppings/ fillings. You can roll the crepes with filling inside or fold into quarters and top with whatever you like.

Two rolled lentil pancakes topped with peanut butter, chocolate sauce, whipped cream, strawberries and banana.

Create a Balanced Breakfast with Lentil Pancakes

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

This red lentil pancake recipe has plenty of plant-based protein (especially if using soy milk), lots of healthy carbohydrates and fiber. There’s some fat as well from the vegan butter used to cook your pancakes.

The only thing missing is vegetables or fruits. I like to serve this recipe as a sweet breakfast crepe and usually top them with fruit (banana and some type of berry). I also love topping crepes with chia seed jam.

Plate with two folded lentil pancakes topped with chocolate, peanut butter and fruit with second plate of rolled crepes blurry behind.

If you want extra protein and healthy fats, to make the meal more satiating, add some nuts, seeds or nut/seed butter.

You can also treat yourself to a decadent breakfast or brunch by adding vegan chocolate and/or whipped cream like in the photos!

If you want a savory meal, leave the vanilla, sugar and cinnamon out of the recipe and fill/ top the crepes with sautéed veggies or whatever savory filling you enjoy.

I make a red lentil tortilla recipe which is very similar to this one but with a more savory flavor. If you've ever wanted a nutritious homemade wrap that's soft and easy to roll, I highly recommend you try it too!

Bite of lentil crepes on a fork in front of plate of folded crepes with chocolate and fruit topping.

How to Refrigerate and Reheat Leftovers

This recipe makes a large amount of crepes, so unless you’re feeding a lot of people, there’s likely going to be leftovers (you can cut the recipe in half if needed).

Refrigerate leftover pancakes in an airtight container for up to a week. They’re slightly better when fresh but store quite well, making this a great idea for meal prep.

I reheat breakfast crepes in the microwave, but you can also reheat in a pan on the stove, flipping occasionally until it’s warmed through.

Plate of stacked red lentil pancakes with bowl of fruit behind.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a stack of folded red lentil pancakes topped with strawberries, whipped cream and chocolate drizzle.

Red Lentil Pancakes (Crepes)

This red lentil pancake recipe is easy to make and creates the perfect sweet breakfast crepes that are vegan and gluten free.
5 from 1 vote. Leave a review!
Prevent screen going dark
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Soak Lentils (Overnight) 0 minutes mins
Total Time 40 minutes mins
Servings 4 Servings
Calories 346 kcal
Cuisine Vegan

Equipment

  • Blender
  • Large bowl
  • Large frying pan
  • Spatula
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1 cup split red lentils , washed then soaked overnight (185 grams)
  • 1 ½ cup plant-based milk (I use soy milk) (375 milliliters/ 345 grams)
  • ⅔ cup oat flour (70 grams) *
  • 2 tablespoons granulated sugar (30 grams)
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ - ½ teaspoon ground cinnamon , optional
  • pinch of salt
  • vegan butter , margarine or oil for cooking
  • toppings of your choice
Prevent screen going dark

Instructions

Step 1: Wash and Soak Lentils

  • Wash the lentils really well by swishing with water, then draining the cloudy lentil water away. Repeat this process at least 2 more times until the wash water stays clear.
    1 cup split red lentils
  • Soak the lentils in fresh water for at least 2 hours; I typically let them soak overnight.
  • When ready to prepare the crepes, drain and rinse the lentils before adding them to a blender.

Step 2: Prepare Pancake Batter

  • Add the remaining ingredients to your blender.
    1 ½ cup plant-based milk, ⅔ cup oat flour, 2 tablespoons granulated sugar, 1 ½ teaspoons vanilla extract, 1 teaspoon baking powder, ¼ - ½ teaspoon ground cinnamon, pinch of salt
  • Blend until very smooth. You may need to scrape down the edges once or twice while blending.

Step 3: Cook Pancakes and Serve

  • Warm a small amount of vegan butter (or margarine or oil) in a large pan over medium heat.
    vegan butter
  • Pour ⅓ to ½ cup of crepe batter into the pan and rotate and/or shake it to spread the batter into the thinnest layer possible.
  • Cook your crepes for 1-2 minutes on each side, until the batter starts to brown on both sides.
  • Repeat until the batter is all cooked, making about 8 large crepes.
  • Serve hot with your favorite toppings (you can also roll fillings into the crepes or fold into quarters and top how you like).
    toppings of your choice

Video

Notes

*These can be made without the oat flour if you reduce the milk by ¼ cup.
Nutrient analysis performed only on base pancake/crepe recipe only and does not account for additional toppings or fillings of your choice.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (2 pancakes; ¼ of recipe)Calories: 346 kcalCarbohydrates: 51 gProtein: 17 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 4 gSodium: 276 mgPotassium: 501 mgFiber: 8 gSugar: 7 gVitamin A: 164 IUVitamin C: 1 mgCalcium: 215 mgIron: 5 mg
Tried this recipe?Let us know how it was!

More Vegan Breakfast Recipes

Like this recipe? You should also try:

  • Close up of a bowl filled with oat and puffed rice granola with walnuts and pumpkin seeds.
    Granola with Puffed Rice Cereal Recipe
  • Plate of three buckwheat pancakes with banana and strawberry slices and plate with pancake stack blurred in back.
    Vegan Buckwheat Pancakes (Gluten and Dairy Free)
  • Close up of a stack of two cranberry orange muffins, one in a paper muffin liner.
    Vegan Cranberry Orange Muffins Recipe
  • Close up of baked oatmeal with cinnamon apples in a grey ceramic baking dish.
    Apple Pie Baked Oats Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Reply to comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

More about me →

Latest Vegan Recipes

  • Close up of a mug filled with apple cake.
    Vegan Apple Mug Cake for the Microwave
  • Close up of a folded stack of red lentil tortillas with rolled tortillas in back.
    Red Lentil Tortilla Wraps Recipe
  • Close up of a chocolate chip muffin with the paper muffin liner pulled back.
    Vegan Chocolate Chip Muffins Recipe
  • Close up of rotini pasta tossed with creamy tahini sauce and oregano garnish.
    Tahini Pasta Sauce Recipe (Vegan)

Footer


About

  • About Lettuce Veg Out
  • Privacy Policy
  • Disclaimer
  • Terms of Service
  • Contact Nicole

Email Updates

© 2016–2023 Lettuce Veg Out

Manage your privacy
To provide a quality experience, we use technologies like cookies to store and/or access device information. Consenting to these technologies allows us to process data such as browsing activity or unique IDs on this site. Not consenting, or withdrawing consent, may affect site features and functions.
Functional Always active
Necessary to enable a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. Exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
Required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
Manage options
{title} {title} {title}