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4.34 from 3 votes

Savory Lentil + Quinoa Protein Pancakes

Red lentils and white quinoa are soaked overnight and blended with a mixture of spices to create a savory and protein-packed pancake batter. Minced serrano peppers and shallots are folded in to add a subtle kick, and the batter is cooked to perfection in a pan. The topping ideas for these savory pancakes are endless, but I highly recommend you start with tomatoes, avocado, and this hemp seed + pepita dressing drizzled on top.
Prep Time8 hrs 10 mins
Cook Time25 mins
Total Time8 hrs 35 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 5
Calories: 261kcal


For the Pancakes

  • 1 cup red lentils
  • 1 cup white quinoa
  • 1 ¼ cup water
  • 1 clove garlic, minced
  • ¼ cup fresh cilantro leaves
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon coriander
  • 1 to 1 ½ teaspoons large grain sea salt or to taste (I use 1 ½ teaspoons)
  • Freshly ground black pepper, to taste
  • 1 serrano pepper, seeded and minced
  • 3 tablespoons minced shallots

Topping Ideas


  • Add the lentils and quinoa to two separate airtight containers. Pour tap water into both containers until it completely covers the lentils and quinoa. I like to have an extra two inches or more water on top because it will be absorbed overnight. Refrigerate both containers overnight or for at least 8 hours.
  • Drain and thoroughly rinse both the lentils and quinoa.
  • Add the lentils and quinoa to a food processor along with the 1 ¼ cup water, minced garlic, cilantro leaves, coconut oil, lemon juice, apple cider vinegar, baking powder, garlic powder, coriander, salt, and pepper. Process for 2-3 minutes or until the batter is completely smooth.
  • Transfer the batter to a large mixing bowl and gently fold in the serrano peppers and shallots.
  • Heat a medium skillet or griddle pan over medium heat. Spray or rub the pan with coconut oil. Once the pan is hot, drop a full ladle of batter into the skillet and cook for 2 to 2 ½ minutes on one side. Flip and cook another 2 to 2 ½ minutes on the other side. You want the pancake to just be turning golden in color. Transfer the cooked pancake to a plate and repeat with the remainder of batter, making 4 large or 5-6 medium pancakes.
  • Serve slightly warm topped with fresh veggies of your choosing.
  • Refrigerate leftover pancakes.


*Nutrition information is for 1 pancake without toppings.


Serving: 1g | Calories: 261kcal | Carbohydrates: 40g | Protein: 13g | Fat: 6g | Sodium: 375mg | Sugar: 2g