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Close up of a stack of folded red lentil pancakes topped with strawberries, whipped cream and chocolate drizzle.
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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.
Course Breakfast
Cuisine Vegan
Keyword Red lentil crepes, Red lentil pancakes
Prep Time 10 minutes
Cook Time 30 minutes
Soak Lentils (Overnight) 0 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 346kcal

Equipment

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)
  • 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

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

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: 1Serving (2 pancakes; ¼ of recipe) | Calories: 346kcal | Carbohydrates: 51g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 276mg | Potassium: 501mg | Fiber: 8g | Sugar: 7g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 5mg