Vegan Lentil Protein pancakes are a power-packed nutritious recipe using leftover dal. They make a healthy vegan breakfast/snack recipe!
They are vegan, gluten-free, low in fat, high in protein, super easy to make in just 10 minutes!
Breakfast recipes are the most searched on this blog!
Breakfast recipes and snacks always seem to do very well on my blog. It's as if everyone is looking for such recipes all the time.
Most of my viral pins are easy-to-make breakfast/snack recipes.
Therefore, I constantly strive to make quick and delicious recipes to help you kick-start your day.
What's for breakfast?
Breakfast is considered the most important meal of the day and one should never skip this meal. A hearty breakfast helps start your day off right!
Here are some more delicious breakfast recipes.
- Lentil & Spinach Crepes | Moong Dal & Palak Chilla
- Vegan Chettinad Corn Dhokla | Steamed Corn Cakes
- Instant Pot Oats & Vegetable Upma | Porridge Recipe
- Mini Masala Idli
- Healthy Green Amaranth Potato Idli | Rajgiri Potato Idli
This is my MIL's recipe. Trust moms to come up with ways of recycling leftovers and presenting them in a new way at the dining table!
She told me that whenever she has any kind of Dal leftover from the previous day, she makes these pancakes!
Recognizing that this was a genius idea, I wanted to share this recipe with you as well.
We all have had leftover Dal in our fridge at some point and have wondered what to do with it the next day.
So here is an effortless snack that you can now make and that too with just 3 more ingredients!
Any Dal will work!
- Instant Pot Dal Tadka
- Bengali Style Cholar Dal With Chana Dal
- Sultani Dal
- Vegan Malvani Style Tikhat Dal Recipe
- Even if you have some lentil soup from yesterday's dinner, you can use that to make this recipe.
Fun Fact - Lentils are a good source of dietary fiber, protein, and vitamins. Consuming lentils regularly in our day-to-day diet is essential mainly for vegetarians.
Like I mentioned before, use any lentil dish to make this recipe. It can be the Indian dal, stew, or soup.
Flours - Chickpea and rice flour are what I have used. But you can use whole wheat flour as well.
Veggies - Feel free to add any veggies of your choice. I have used onions.
Here's how to make them
- In a mixing bowl, add the leftover, Dal.
- Add chickpea flour/besan and rice flour.
- Then add chopped onions. Whisk it all together to make a smooth batter with a consistency like a pancake batter.
- Add some water if the batter is too thick.
- Heat a pancake pan and once it's hot, pour a spoonful of batter. Spread it like a pancake and drizzle oil around it.
- Cook both sides for about 3-4 minutes or until golden.
Top tips, recommendations, and suggestions
Taste and add salt as required because the Dal will also have salt in it.
Since the Indian Dal is fully flavored with required spices, we don't need many ingredients in this recipe.
If you want a smooth batter, grind the dal in a blender till it looks like a smooth puree.
This batter does not require any fermentation and the crepes can be prepared immediately.
Rice flour helps make the pancakes crispy. Chopped onions give the pancakes a nice crunch.
You can add grated paneer or vegetables like carrots, and bell peppers, zucchini, etc to the batter or make a light vegetable sauté to serve as a filling inside the pancake.
Add water, stock, or buttermilk to the batter to dilute it, if it's too thick. You can even make lentil waffles using this batter.
The batter can be prepared in advance and refrigerated for 3-4 days. You can even freeze the batter.
If you’ve tried this Lentil Pancakes with Leftover Vegan Dal Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
Lentil pancakes With Leftover Dal
- Pancake Pan
- In a mixing bowl, add leftover dal.
- Add chickpea flour/besan and rice flour.
- Add chopped onions.
- Whisk it all together to make a smooth pancake consistency batter. Add water if the batter is too thick.
- Heat a pancake pan and once its hot, pour a spoonful of batter. Spread it like a pancake and drizzle oil around it. Cook both sides for about 3-4 minutes or until golden.
- Taste and add salt as required because the leftover dal will also have salt in it.
- Since the Indian Dal is fully flavored with required spices, we don't need many ingredients in this recipe.
- This batter does not require any fermentation and the crepes can be prepared immediately.
- Rice flour helps make the pancakes crispy.
- Chopped onions gives the pancake a nice crunch.
- Add water or buttermilk to the batter to dilute it, if its too thick.
- The batter can be prepared in advance and refrigerated for 3-4 days.
- You can even freeze the batter.
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