Chocolate Lentil Pancakes

These tasty Chocolate Lentil Pancakes are packed with 14 grams of plant protein (each) and are a nutritious breakfast option. This lentil pancake recipe is gluten-free, dairy-free, and flavor-full!

This post contains affiliate links. Please refer to our privacy policy for more information.

From curry to shashuka, lentils tend to be the star of savory dishes. But, these Chocolate Lentil Pancakes take lentils to the sweet side.

These Chocolate Lentil Pancakes are made with cooked red lentils. They are a tad more dense than these oatmeal pancakes, but they are a delicious and wholesome breakfast.

Why make these Chocolate Lentil Pancakes?

These are some of the reasons I love to make and eat these pancakes often:

• They are Gluten-free and completely flourless
  If you want a pancake recipe that is made without any flour at all while being packed with plant protein, these red lentil pancakes are for you. These pancakes are made without any flour. Not even oat flour.

• They are Dairy-free
  If you are following a dairy-free diet, these pancakes are made without any dairy milk.

• They are healthy
  These gluten-free pancakes also have several nutritional benefits. Lentils are a fantastic source of B vitamins, iron, magnesium, potassium, zinc, plant protein, and fiber, making these pancakes a great healthy breakfast!

• They are so tasty
  These pancakes taste like dessert. They are soft and fudgy, with hints of chocolate. I like to dress these healthy pancakes up with fruit, chocolate syrup, and/or peanut butter. I mean, who doesn’t love dessert for breakfast right?

What are the ingredients needed to make these Chocolate Lentil Pancakes?

You will need the following 8 ingredients:

1. Red lentils (cooked)
2. Eggs
3. Cinnamon
4. Baking powder
5. Salt
6. Sweetener
7. Almond milk
8. Cocoa

Substitutions

• Red lentils
  I used these red lentils in this recipe as they can be ready in 15 minutes. For this recipe, soaking the red lentils before cooking is not a requirement. I have also seen lentil flour on Amazon, but have not used it to make these pancakes – at least not yet. If you happen to use lentil flour instead, you can shave off 15 minutes from the total time needed to make these.

• Eggs
  While I have not made these pancakes with an egg alternative made with chia seeds or flax, if you are vegan or trying to cut down on your grocery bills, maybe this egg substitute guide might come in handy?

• Spices
  I added in some cinnamon as it balances out the cocoa powder. If you like, you can also add in a teaspoon or two of vanilla extract, for even more flavor.

• Sweetener
  I have made these pancakes with maple syrup on some occasions and with a zero-calorie sweetener on other occasions. The pancakes seen in the updated photo below were made with this zero-calorie sweetener. While the pancakes above were made with maple syrup.

• Almond milk
  I used almond milk in this recipe, but coconut milk or cashew milk can also be used. If you are not following a dairy-free diet, feel free to use cow milk instead.

• Cocoa
  I used unsweetened Dutch-processed cocoa in this recipe. However, it can be substituted with melted chocolate or your favorite cocoa powder.

How do you make these lentil pancakes?

I start off by washing the lentils. I place the lentils in a medium-sized pan and add enough water to the pan to submerge the lentils. I disrupt the water with my hands, shaking the lentils a bit. Usually, the water will turn cloudy. Then, I carefully discard the cloudy water, leaving the lentils behind. I submerge the lentils in the water again and repeat this process until the water runs clear.

Then, I add water to the pan to submerge the lentils, set them on a stove set to medium heat and bring the lentils to a boil. I cover the pan and turn the heat down to low, and let the lentils simmer for about 12-15 minutes or until they are soft and have lost their shape a bit. Then I let the cooked lentils come to room temperature.

Then, I add the cooked lentils, eggs, cocoa, almond milk, cinnamon, salt, sweetener, and baking powder to a blender or food processor and blend until all ingredients are mixed well.

I ladle about 3 spoons into a large frying pan set over low heat, and let the pancake batter cook for about 3-4 minutes. I made these on a gas stove. When you make these, be mindful that the cooking time can vary depending on a variety of factors, including if you are cooking these on a stove or griddle.

What to serve with these cooked pancakes?

I like to enjoy these pancakes at room temperature with raspberries, blueberries, chocolate syrup, and peanut butter.

These pancakes can also be enjoyed with a sliced banana, your favorite nuts, and a generous drizzle of your favorite pancake syrup and whipped topping.

How do you store these pancakes?

These pancakes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat them, I usually place them on a microwave-safe plate and microwave them for 10-20 seconds until they are slightly warm.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!