Vegan Red Lentil & Rice Pancakes

lentil pancake

Here is a delicious savory pancake recipe, vegan and gluten-free. And it’s incredibly easy to prepare! You will only need to soak the lentil & rice for one day or one night.
After soaking, draining, chopping, blending, and mixing in 5 minutes your batter will be ready!

For a completely vegan recipe cut your pancakes into small pieces and dip them into a soy&lime sauce.
I adore the vegetarian option too: top your pancakes with sour cream and then some grated carrots, chicory, or another veggie of your choice.

Red Lentil & Rice Pancakes

Prep Time5 minutes
Cook Time10 minutes
Soaking time1 day
Total Time1 day 15 minutes
Course: Appetizer, dinner, lunch, Snack
Keyword: leek, lentil, pancake, red chicory, rice
Servings: 2 people


  • Blender


  • 50 g red lentils
  • 50 g white rice
  • 100 ml soy milk (or water)
  • salt & herbs
  • 1 cup thinly chopped seasonal veggies, In winter: leek, carrots, red chicory
  • 2 tbsp oil of your choice

Vegan sauce

  • 2 tbsp soy sauce
  • 1/2 lime
  • some thinly chopped leek
  • some thinly chopped ginger

Vegetarian Topping

  • 1 cup sour cream
  • veggies: i.e carrots
  • salt and herbs



  • Soak rice & lentils about one day


  • Drain rice & lentils and blend well with soy milk or water
  • Add chopped veggies and salt&herbs then mix well with a spatula. Add enough veggies so that the batter isn't too liquid. (When you scoop the batter into the pan you should be able to create a thick pancake, 1 cm high or more)


  • Heat a lightly oiled frying pan over medium-high heat. Scoop the batter onto the pan, using about 1 scoop. If the pancake breaks, it can be that is too thin. Make about 1 cm or more. Brown on both sides and serve hot


  • Serve with either a sour cream and veggies topping or with a black sauce (mix soy sauce, lime, leek and ginger)


Oder possible veggies according to the season:
green beans, zucchini, asparagus…

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