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Amaranth and Lentil Savory Pancakes with Carrot and Zucchini
Original recipe: 8 servings · Prep: 15 min · Cook: 40 min · Total: 80 min
By TinyTummyTreats Editorial TeamPublished Apr 29, 2026 | Updated Oct 17, 2026
International
80 mins
easy-to-makevegetable-basedno-added-saltbudget-friendlylunchbox-friendlywhole-grainspicky-eatersgluten-free
Cooked amaranth and red lentils combined with grated carrot, zucchini and a flax binder, then pan-cooked in small rounds. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 25 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
40 min
Total
80 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- ½ cup amaranth grain
- ⅓ cup red lentils
- 1 ½ cups water
- 1 medium carrot
- 1 small zucchini
- 1 tablespoon ground flaxseed
- 2 teaspoons olive oil
- ¼ teaspoon mild ground cumin
- a pinch black pepper
- 3 tablespoons water for the flax binder
- Olive oil for lightly greasing the skillet
- Optional
- 1-2 tablespoons amaranth or oat flour only if the mixture is too wet
Instructions
-
In a small saucepan, combine rinsed amaranth, red lentils, and water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes until grains and lentils are soft and water is absorbed.
-
While grains cook, wash and finely grate the carrot and zucchini. Place grated zucchini in a clean cloth or paper towel and gently press to remove excess moisture.
-
In a small bowl, mix ground flaxseed with 3 tablespoons water; let sit 5 minutes to thicken into a flax egg.
-
Transfer cooked amaranth and lentils to a medium bowl and allow to cool slightly.
-
Add grated carrot, zucchini, flax egg, olive oil, ground cumin, and black pepper to the cooled mixture. Stir well until a thick batter forms. If batter is too wet, add 1-2 tablespoons amaranth or oat flour to help it bind.
-
Heat a non-stick skillet over medium-low heat and lightly grease with olive oil.
-
Scoop about 2 tablespoons of batter per pancake onto skillet; gently flatten into small rounds about 2.5 to 3 inches diameter.
-
Cook pancakes 3-4 minutes each side until lightly golden and cooked through, adjusting heat to avoid burning while ensuring soft texture inside.
-
Transfer cooked pancakes onto a plate lined with paper towel to absorb excess oil.
-
Allow pancakes to cool to lukewarm before serving.
-
Store leftovers in an airtight container in the refrigerator up to 2 days or freeze up to 4 weeks. Reheat gently in skillet or microwave before serving.
Timing note
Grain cooking, cooling and binder rest precede cooking pancakes in batches for 3-4 minutes per side. The former total did not cover all stages.
Serving notes
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredient choices
Use the specified ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 2 days. Reheat only the portion needed until hot throughout.
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