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Quinoa and Lentil Savory Pancake Stacks with Mild Herb Yogurt Dip
Original recipe: 4 servings · Prep: 15 min · Cook: 35 min · Total: 75 min
By TinyTummyTreats Editorial TeamPublished May 12, 2026 | Updated Oct 17, 2026
International
75 mins
easy-to-makewhole-grainsmake-aheadlunchbox-friendlyquick-prep
Quinoa and red-lentil savory pancakes with grated carrot and spinach, served with herb yogurt dip. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 25 minutes; total about 75 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
35 min
Total
75 min
Servings
4
Difficulty
easy
Cuisine
International
Ingredients
Servings
4
- 1/2 cup quinoa
- 1/2 cup red lentils
- 1 1/2 cups water
- 1 small carrot, grated
- 1/2 cup finely chopped spinach
- 1 tablespoon finely chopped mild onion
- 1 egg
- 1/2 cup plain whole milk yogurt
- 1 tablespoon fresh parsley
- 1 teaspoon fresh dill
- 2 teaspoons olive oil
- 1/4 teaspoon cumin powder
- a pinch ground black pepper
- 1 tablespoon gluten-free or whole wheat flour, only if needed to thicken
Instructions
-
Combine rinsed quinoa and red lentils in a small pot with 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa and lentils are soft. Let cool slightly. Check during cooking and add water as needed if the pot dries before the grains and lentils are tender.
-
Mash the cooked quinoa and lentils slightly with a fork or potato masher.
-
Add grated carrot, chopped spinach, onion (if using), cumin powder, black pepper (if using), and the egg. Mix gently until combined. The mixture should be thick but scoopable; if too wet, add a tablespoon of gluten-free or whole wheat flour to adjust.
-
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Spoon small amounts (about 2 tablespoons) of the mixture into the skillet, gently flattening each into a small pancake about 2-3 inches wide.
-
Cook pancakes for about 3 minutes on one side until golden brown, then carefully flip and cook another 2-3 minutes until cooked through and golden on the second side. Repeat with remaining batter, adding oil as needed. Check the egg mixture is fully set and reaches 160 F (71 C).
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Mix yogurt with finely chopped parsley and dill for the dip.
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Serve pancakes with the herb yogurt dip after cooling to a suitable serving temperature.
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Refrigerate pancakes and yogurt dip promptly in separate covered containers for up to 2 days.
Preparation
Follow the full cooking method and ingredient quantities. Allow cooked food to cool to a suitable serving temperature.
Timing note
Allow for grain and lentil cooking and cooling, mixing and 5-6 minutes frying per batch.
Serving
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredients
Use the stated ingredients. Substitutions can change binding, moisture and texture and have not been established as equivalent.
Storage
Refrigerate pancakes and yogurt dip promptly in separate covered containers for up to 2 days.
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