These Red Lentil Waffles are made with simple ingredients and come together right in a blender. They’re gluten-free, vegan, flourless, yeast-free, naturally sweetened with dates, and packed with plant-based protein. Enjoy them sweet or savory for a delicious breakfast, brunch, or snack!
Humble, budget-friendly red lentils have slowly worked their way into every corner of my diet. Until now, though, they’ve been exclusive to ‘savory’ recipes, from lentil bread rolls and lentil crackers to savory lentil muffins and vegan bologna. However, their mild, slightly nutty flavor also makes them perfect for red lentil waffles… with sweet OR savory toppings! Great for a healthy breakfast, brunch, or dessert.
Blended lentils not only provide enough structure to render eggs and flour unnecessary, but make naturally high-protein waffles (10 grams per waffle!) loaded with fiber, and several vitamins and minerals (iron, magnesium, potassium). Made with simple whole-food ingredients, they come together in a blender with just 5 minutes of prep and are even more filling than traditional waffles, too!
Looking for more ‘surprise ingredient’ desserts? Try my chocolate chickpea truffles, chickpea cookie dough, vegan black bean brownies, or sweet potato brownies.
The Ingredients
- Red lentils: These flourless waffles use dry red lentils. Yellow lentils work similarly, but I don’t recommend brown or green lentils.
- Dates: Soft Medjool dates naturally sweeten these refined sugar-free waffles. Other dates work too if soaked until soft. Maple syrup or coconut sugar also work.
- Milk: Any unsweetened plant-based milk, like oat, almond, or soy milk.
- Vanilla extract: Use pure/natural vanilla for the best flavor.
- Leavening agents: These vegan waffles use baking powder and baking soda for fluffy lift. Ensure they’re in date.
- Acidity: I.e., lemon juice or apple cider vinegar, to activate the baking soda.
- Salt
Refer to the FAQs for the ingredients for savory lentil waffles. For the full ingredients list, measurements, complete recipe method, and nutritional info, read the recipe card below.
Recipe Variations and Add-Ins
- Spices: i.e., cinnamon, pumpkin spice, chai spice, nutmeg, ginger, cardamom, etc.
- Chocolate waffles: Add 1-2 tbsp cocoa powder.
- Citrus: Add lemon, lime, or orange zest (or extracts).
- Mix-ins: Sprinkle in chocolate chips (regular or sugar-free), chopped dates, raisins, grated or finely diced apple/pear, chopped nuts, shredded coconut, etc.
How to Make Red Lentil Waffles
- Rinse the red lentils in a sieve until the water runs almost clear, then soak in plenty of water for at least 2-3 hours.
- Drain, rinse, and drain the lentils once more.
- Blend them with the remaining ingredients in a high-speed blender until smooth (it should be similar to thick pancake batter).
Pause, as needed, to shake the container or scrape down the sides to ensure even blending.
- Let the batter rest and thicken while you preheat a lightly greased (with oil or cooking spray) waffle maker.
- Pour enough batter into the hot waffle maker to cover ¾ of the surface (it spreads), close the lid, and cook until golden brown and crisp.
The cooking time can vary based on your waffle maker. It’s best to cook until little to no steam is visible. If it sticks when opening, close the lid for another 40-60 seconds.
- Transfer the waffle to a wire cooling rack (airflow ensures they stay crispy) and repeat with the remaining batter.
- Serve these gluten-free waffles with your favorite toppings. I used homemade chocolate spread (Nutella) and chopped walnuts. Enjoy!
Serving Suggestions
- Powdered sugar (or powdered erythritol)
- Homemade chocolate spread and chopped nuts
- Maple syrup, vegan caramel, fruit compote, or nut butter
- Yogurt or coconut whipped cream
- Fresh berries or sliced banana
- Vanilla ice cream
For savory red lentil waffles: Try hummus or smashed avocado with vegetables, scrambled tofu with spinach and mushrooms, carrot lox with vegan cream cheese, or sautéed mushrooms with vegan cheddar cheese.
Storage Instructions
Store: Refrigerate in an airtight container for 4-5 days.
Freeze: Flash freeze the red lentil waffles, not touching, until solid, then store in a Ziplock for up to 4 months.
Reheat: Toast from chilled or frozen in a toaster, air fryer, or oven (at 350°F/175°C for a few minutes).
FAQs
Can I prepare the batter ahead of time?
Absolutely! Chill the batter (minus the acidic ingredients) for up to 2 days. Then, let it sit on the counter for 15 minutes. Stir in the lemon juice/vinegar just before cooking.
Can I use a food processor instead of a blender?
A blender creates the smoothest batter.
How to make savory lentil waffles?
Omit the dates, reduce the milk to ½ cup, increase the salt, and add spices such as garlic powder, onion powder, smoked paprika, cumin, curry powder, or nutritional yeast. Fresh herbs and finely shredded zucchini or carrots are also great additions.
Are red lentil waffles healthy?
Made almost entirely of red lentils, these blender waffles are naturally gluten-free, vegan, flourless, yeast-free, and sweetened only with dates. The result is healthy waffles that are naturally high in plant-based protein (no protein powder needed!), fiber, and several nutrients, for a nourishing and satisfying meal.
Why are my waffles soft?
This is likely from too much liquid in the batter or undercooking them. For the crispiest waffles, add 1 tbsp oil or a little cornstarch to the batter.
Top Recipe Notes
- Soak properly: So the lentils are softened enough to blend into a smooth batter.
- Blend until fully smooth: For the lightest, crispiest lentil waffles.
- Preheat the waffle maker: To ensure even cooking, crispy edges, and easy removal.
- The yield: This batter makes about 5 waffles, depending on the waffle maker used.
- Cooking time: Red lentil waffles usually take 1-2 minutes longer than regular waffles. Avoid opening the lid too soon, or they may stick/tear.
You Might Also Like
- 2-Ingredient chocolate fudge cake
- Vegan zucchini brownies
- Avocado chocolate cake
- Vegan chickpea blondies
- Sugar-free carrot cake
- Flourless chickpea brownies
- Sweet pea vegan brownies
If you try this easy red lentil waffles recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Red Lentil Waffles
Video
Ingredients
For the waffles:
- 1 cup (200 grams) dry red lentils
- 2 soft (30 g) Medjool dates
- 1/2-2/3 cup (120-150 ml) plant-based milk (see notes)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- 1-2 pinches of salt
- 1 Tbsp lemon juice or apple cider vinegar
For serving (optional):
- Chocolate spread (vegan Nutella)
- Chopped walnuts
Instructions
- You can watch the video for visual instructions.Rinse the red lentils in a sieve until the water runs almost clear, then soak in plenty of water for at least 2-3 hours.
- Drain, rinse, and drain the lentils once more.
- Blend them with the remaining ingredients in a high-speed blender until smooth (it should be similar to thick pancake batter).Pause, as needed, to shake the container or scrape down the sides to ensure even blending.
- Let the batter rest and thicken while you preheat a lightly greased (with oil or cooking spray) waffle maker.
- Pour enough batter into the hot waffle maker to cover ¾ of the surface (it spreads), close the lid, and cook until golden brown and crisp.The cooking time can vary based on your waffle maker. It’s best to cook until little to no steam is visible. If it sticks when opening, close the lid for another 40-60 seconds.
- Transfer the waffle to a wire cooling rack (airflow ensures they stay crispy) and repeat with the remaining batter.
- Serve these gluten-free waffles with your favorite toppings. I used homemade chocolate spread (Nutella) and chopped walnuts. Enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Leave a Reply