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Healthy lentil pancakes made from 2 ingredients: The recipe for the wraps made from red lentils and vegetable broth is very versatile and perfect as a base for various fillings. The red lentil wraps are easy to make, high in protein, vegan, low in calories and inexpensive.
These red lentil pancakes are a healthy alternative in the kitchen! They are rich in nutrients, gluten-free, easy to prepare and contain few calories. The recipe is easy to prepare in 3 steps: First, soak red lentils in water. Then the drained lentils are finely pureed with water or vegetable stock. This lentil pancake batter is then fried on both sides in a well-coated pan. If you are a lentil fan (and you probably are if you have found our recipe for lentil pancakes), try our healthy lentil salad with feta.
Fry lentil wraps in the Ceratal® Comfort pan from Fissler
The Ceratal® Comfort pan from Fissler is the perfect choice for preparing our lentil pancake recipe: The pan impresses with its first-class non-stick ceramic coating, which is made without PFAS/PTFE and enables health-conscious frying with little or no fat. This means that the red lentil wraps remain low in calories. The high-quality coating also prevents the pancakes from sticking or tearing, which is particularly important with sensitive doughs such as red lentils. After frying the lentil wraps, the pan is easy to clean, as the residue can be easily wiped off through the coating.
Another advantage of the Ceratal® Comfort pan is the CookStar® base for excellent heat distribution. This means that the dough is fried evenly and the consistency is perfect: nice and crispy on the outside, soft on the inside. The Ceratal® Comfort pan is therefore not only ideal for preparing lentil pancakes or lentil balls, but also a reliable helper in the kitchen, which impresses with its durability “Made in Germany” and easy handling.
5 reasons for red lentil pancakes
The recipe for the lentil wraps brings other benefits besides the delicious taste:
- Nutrients: Red lentils are the basis of the wraps. They are very rich in protein and fiber, which means they keep you full for a long time and provide you with important nutrients.
- Simple & inexpensive preparation: Lentils are cheap and available everywhere. Preparing lentil pancakes with 2 ingredients is quick and easy. You just need to plan in advance for the soaking time for the red lentils.
- Low calorie: Compared to traditional pancakes, these lentil wraps are low in carbohydrates and calories. This also applies to our low-carb pancakes with almond flour.
- versatility: The red lentil pancakes can be filled as desired, be it savory with vegetables, hummus, cheese or meat or sweet with jam or chocolate spread. For a sweet version, use water instead of vegetable stock.
- Vegan & gluten-free: Containing no animal products or grains, the red lentil wraps are vegan and naturally gluten-free.
Healthy lentil pancakes made from just 2 ingredients: red lentils and vegetable broth. The red lentil wraps are easy to make, vegan, gluten-free, inexpensive and healthy. The recipe is an ideal base for various fillings.
Suitable recipe recommendations
55G
Information for 10 pancake
- Rinse the red lentils in a sieve under running water and soak them covered in plenty of water for at least 4 hours, preferably overnight.
200 g dried red lentils, Water
- Drain the soaking water and puree the lentils with 400g vegetable stock (or water with a pinch of salt for sweet lentil pancakes) in a powerful blender for about 20 seconds on the highest setting until you have a fine mixture. There should be no lumps left. Do not mix for too long, otherwise the dough will become very foamy.
400 g vegetable stock
- Heat oil in a non-stick pan on a medium heat. Pour in a ladle of batter and fry the pancakes on both sides for about 3 minutes. Do not turn until the batter has set on the top. Continue in the same way with the rest of the batter and add a small amount of oil to the pan after each pancake if necessary.
- Tip: The dough should be liquid and easy to pour. If the dough is too thick, just add a little more water. Stir the dough briefly every now and then.
- The red lentil wraps can be kept warm in the oven at 60 degrees.
- For the filling, spread hummus on half of a pancake, top with rocket, tomato and avocado slices and fold it closed.
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Tips for the recipe:
- The water used to soak the lentils can cause bloating and is therefore replaced when blending.
- For this recipe you need a well-coated pan. Our tip: The pan from the Ceratal ® Collection by Fissler.
- Lentils do not contain gluten, so the pancakes are not as stable as traditional ones made from wheat flour. Fry the pancakes at a medium temperature and only turn them over once the batter has set.
- Small pancakes with a diameter of around 20cm are easier to flip than large ones. The batter should not go all the way to the edge of the pan, then you can easily get the spatula under the pancake.
- The lentil pancakes will keep covered in the fridge for 2-3 days. They taste best when fresh.
- The calorie information refers to one of 10 pancakes without filling.
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