Spiced Lentil Pancakes (Injera Alternative)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A gluten-free, savory pancake made from spiced lentils and rice flour, perfect for soaking up rich stews or enjoying with yogurt. This Ethiopian-inspired vegan recipe (gluten-free), ready in about 40 minutes, layers red lentils, rice flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 cup red lentils, 1/2 cup rice flour, 2 cups water, 2 minced garlic cloves, 1 tbsp berbere spice, and 1 tsp salt. Blend until smooth, adding more water if needed to reach a thick batter.
  2. Step 2: Heat a non-stick skillet over medium heat and add 2 tbsp vegetable oil. Pour in 1/2 cup of the batter and spread into a round shape.
  3. Step 3: Cook for 3-4 minutes until the edges are crispy and golden, then flip and cook for another 2-3 minutes until the bottom is browned.
  4. Step 4: Repeat with the remaining batter, stacking the pancakes and wrapping in a clean kitchen towel to keep them warm and pliable.

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