Lentil Pancakes and Tortillas (Gluten-free Wraps) (2024)

A quick and easy recipe for healthy, Vegan Lentil Pancakes or Tortillas (Wraps) made with just one ingredient plus water and salt. Stuffed with hummus, mushrooms and fresh spinach, these delicious, gluten-free pancakes are perfect as a hearty breakfast, lunch or dinner!

The Best Red Lentil Pancakes Recipe

You will not believe how easy making these dairy-free and eggless pancakes or tortillas using just red lentils! Red lentils have an earthy, nutty, and mildly sweet taste. And once they are soaked and blended with salt and water, they become a smooth and yummy batter perfect for pancake or tortilla making. It wouldn’t take you more than 10 minutes to get one on your plate!

A Healthy and Filling All-Day Dish

Lentils are nutrient-rich, fiber-loaded plant proteins that aid our digestive system and fill your belly. It is a great way to sneak in a wide variety of nutrients into your family’s breakfast, lunch, or dinner in the form of pancakes and tortillas without anyone being the wiser!

You can soak the lentils ahead and store in your fridge. Then you have them ready for lazy mornings and hectic weekdays.

Serving Suggestions

Feel free to enjoy these healthy red lentil pancakes as a side dish with your favorite curry or soup recipe instead of flatbread. Or load it up with your fave hearty toppings like vegan cream cheese or guacamole and veggies. And if you’re looking for something sweet, try vegan Nutella or peanut butter, chocolate and some fresh fruits.

I love enjoying my vegan lentil pancakes as wraps with homemade hummus, savory garlic mushrooms, fresh spinach, greens and seeds. However, it is totally up what spreads and toppings you use!

Ingredients Used

Lentil Pancakes

• Red lentils: these need to be soaked overnight to soften the grains. You can use yellow lentils as a substitute.
• Water
• Salt: to taste.

Filling (optional)

• Oil: you can use olive or canola oil.
• Mushrooms: I used white button or brown cremini mushrooms for this recipe. However, feel free to use other varieties like baby bella, portabello, or oyster mushrooms.
• Garlic: or onions or both.
• Tamari: a flavorful sauce that is gluten-free too. If you don’t have this, you can use soy sauce instead.
• Spinach leaves: add a fresh taste and mild crunch!
• Hummus: I used my homemade version, of course! But feel free to use your favorite one. Or you can also use Chipotle sauce or Tahini Peanut Sauce.
• Pepper: to taste.

For garnish (optional)

• Alfalfa sprouts: or other sprouts or herbs.
• Parsley: or whatever fresh herbs and greens you like.
• Sesame seeds: or other seeds or nuts of your choice.

How to make Lentil Pancakes

As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Soak lentils and blend

Start by soaking the red lentils in water overnight. Then drain and add to a blender with 200 ml of fresh water plus salt and blend until smooth.

Step 2: Cook pancakes

Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side. Repeat with remaining batter until all the pancakes are cooked.

Step 3: Sauté mushrooms

Cook mushrooms in a hot pan with some oil until golden-brown. Then add garlic and sauté for another minute. Lastly, deglaze the pan with tamari and stir until the mushrooms are well covered. Season with a little pepper to taste.

Step 4: Serve!

Spread the pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and enjoy your yummy vegan lentil wraps!

Tips when making Lentil Pancakes

• Add more water if your batter becomes too thick. It should have the same consistency as a regular pancake batter – slightly thick and easy to pour.
• Add more flavor to your pancake or tortilla by adding some spices or herbs to the batter.
• If you want to serve the pancakes sweet, simply use less salt and add a little sweetness and optional spices such as cinnamon or vanilla.
• The cooking time depends on how big and thick your pancake is. A good indication that you are ready to flip your pancakes would be the appearance of bubbles and browning of the edges.

How to store leftover pancakes?

Leftover lentil pancakes and tortillas can be kept covered in the refrigerator for up to 2 or 3 days. Then simply reheat in the microwave or pan. You can also freeze them! Then let them thaw overnight in the refrigerator and reheat.

This recipe for vegan Lentil Pancakes is:

• Dairy-free
• Eggless
• Gluten-free
• Easy to make
• Budget-friendly
• Super nutritious
• Rich in fiber and protein
• Very versatile
• Perfect for breakfast, lunch or dinner
• A great alternative for tortillas to make wraps!

More hearty Vegan Pancake, Wrap and Tortilla Recipes to try

• Chinese Scallion Pancakes
• Vegan Crunchwrap Supreme
• Spinach Wraps with Cashew Cheese
• Veggie Wraps with Hummus
• Vegan Egg Salat Breakfast Burritos
• Sweet Potato Quesadillas
• Homemade Tortillas
• Homemade Spinach Tortillas
• Mexican Tortilla Casserole
• Enchiladas with Beans
• Vegan Omelet
• Aloo Paratha

If you try this easy vegan lentil pancake or tortilla recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious vegan wraps on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy cooking! 🙂

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