Zucchini Scallion Pancakes with Red Lentils

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These high-protein Zucchini Scallion Pancakes with Red Lentils are crispy at the edges and packed with veggies. Inspired in part by Korean zucchini pancakes, this version uses soaked red lentils instead of flour to create a savory batter that holds all those vegetables together. They're naturally vegan, gluten-free, and flourless, with plant-based protein and fiber from the red lentils.

Zucchini pancakes made with red lentils and no flour.

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🔍 Quick Look: Zucchini Scallion Pancakes
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🌱 Substitutions
📝 How to Make Zucchini Scallion Pancakes
✔️ Storage & Meal Prep
🌱 More Red Lentil Recipes
🙋🏽‍♀️ Recipe FAQs
🍽️ More Zucchini Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Zucchini Scallion Pancakes Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Zucchini Scallion Pancakes

⏱️ Prep Time: 15 minutes
🎛️ Cook Time: 10 minutes
👥 Servings: Makes 4 servings
📊 Calories: ~256 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Savory and sesame-forward with fresh scallions, ginger, garlic, and a touch of tang from rice vinegar.
💪🏼 Nutrition: 15 grams of protein and 16 grams of fiber, ~27% DV iron per serving
⭐ Difficulty: Easy. The most important step is squeezing the zucchini well so the pancakes hold together and become crisp.

👩🏽‍⚕️ Dietitian's Note

These zucchini pancakes use red lentils in place of flour and eggs, so the ingredient doing the binding also contributes plant-based protein, fiber, iron, folate, and other nutrients.

What I especially like about this recipe is that it's predominantly vegetables. The lentil mixture isn't the bulk of the pancake-it's a thick coating that binds together two whole zucchini, four scallions, and red onion.

Red lentils also provide both protein and fiber, which can make these savory pancakes more satisfying than a vegetable pancake made primarily with refined flour.

Why You'll Love This Recipe:

These Zucchini Red Lentil Pancakes are delicious and easy to make. Plus, they're:

Mostly vegetables. Each pancake is loaded with long strands of zucchini, scallions, and red onion, with just enough lentil batter to bind them.
Made without flour or eggs. Soaked red lentils form the base of the batter, making these naturally vegan and flourless.
Crispy with a sesame seed crust. Sesame seeds go directly into the skillet before the batter, so they toast against the surface of each pancake.
Packed with protein and fiber. Red lentils make these zucchini pancakes more substantial while adding plant-based protein and fiber.
Korean-inspired. If you enjoy Korean zucchini pancakes, this version uses a similar vegetable-forward approach but replaces the traditional flour-based batter with red lentils.
Meal-prep friendly. Reheat leftovers in a skillet or air fryer to bring back their crisp edges.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Red lentils, zucchini, baking soda, baking powder, tamari, scallions, red onion, rice vinegar, garlic, ginger, sesame seeds, and scallions.

Red lentils - Use dry split red lentils, not cooked lentils. Once soaked, they soften enough to blend into a thick batter that replaces the flour and eggs typically used to bind vegetable pancakes.
Zucchini - Use one large zucchini. Cut it into long, thin matchsticks rather than finely grating them. This keeps the zucchini visible and gives the pancakes their vegetable-packed texture and irregular crispy edges.
Scallions - Four scallions add plenty of fresh onion flavor. I wanted the scallions to be a noticeable part of these pancakes rather than just a garnish.
Red onion - Very thinly sliced red onion adds another layer of savory flavor and a touch of natural sweetness as it cooks.
Nondairy milk - Just enough liquid to help the soaked lentils blend into a thick batter. I use unsweetened soy milk.
Tamari or soy sauce - Seasons the lentil batter and adds umami. Use certified gluten-free tamari if needed.
Rice vinegar - Adds acidity that balances the savory tamari and sesame flavors.
Fresh ginger and garlic - Blend these directly into the red lentil batter so their flavor runs throughout every pancake.
Sesame seeds - Instead of mixing these into the batter, sprinkle them directly into the skillet before adding each pancake. They toast as the pancake cooks and form a sesame-speckled crust.
Baking powder and baking soda - Give the thick red lentil batter a little lift as it cooks.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Nondairy milk: Any unsweetened nondairy milk will work. Soy, pea, cashew, and oat milk are best for a thicker consistency. Because different milks vary in thickness, start with slightly less if needed and add more only until the lentils blend smoothly.
Tamari: Substitute low-sodium soy sauce if you do not need the pancakes to be gluten-free.
Red onion: Use thinly sliced shallot or additional scallions.
Toasted sesame oil: Add a drizzle to the batter for more sesame flavor, or omit it for oil-free. The sesame seeds still add plenty of toasted sesame flavor.
Salt: You can use a low-sodium potassium salt substitute for salting the zucchini if appropriate for you.

📝 How to Make Zucchini Scallion Pancakes

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Prepare the zucchini:

Use the julienne side of a julienne grater to grate into thin strips, or use a chef's knife to julienne the zucchini into long thin strips.

Salt the zucchini. Place the zucchini in a large bowl, sprinkle with the salt, and toss well with your hands to evenly coat the strands. Let stand for at least 10 minutes to draw out the excess moisture.

Salted julienned zucchini in a white bowl with water squeezed out.

Squeeze the zucchini really well. This is the most important step for crisp zucchini pancakes. Excess zucchini water can dilute the lentil batter and make the pancakes softer and more difficult to flip.

Prepare the red lentils:

Red lentils soaking in water in a white bowl.

Rinse the dry split red lentils well. Cover generously with water and soak for 3 hours.

Drain and rinse thoroughly. Leave the lentils in the strainer for several minutes to remove as much excess water as possible. Do not cook the lentils. They cook in the skillet once blended into the pancake batter.

Blend the wet ingredients:

Soaked red lentils, ginger, garlic, baking soda, baking powder, tamari, rice vinegar, and nondairy milk in a blender.

Make the red lentil batter. Add the batter ingredients to a high-speed blender.

Blend until completely smooth. The batter should be thick rather than thin and pourable.

Combine the ingredients:

Red lentil batter in a bowl with chopped scallions, julienned zucchini, and sliced red onion.

Add the batter and vegetables to a bowl.

Red lentil batter in a bowl mixed with chopped scallions, julienned zucchini, and sliced red onion.

Once combined, you should see mostly zucchini, scallions, and onion. The lentil batter is there to coat and hold everything together.

Cook the pancakes:

Heat a large nonstick skillet over medium heat. Lightly brush with avocado or another neutral oil, if using. Sprinkle sesame seeds directly onto the skillet where each pancake will go.

Zucchini pancaked made with red lentils in a skillet.

Add the zucchini mixture directly over the sesame seeds. Use a spatula to spread and press it into a thin round. Keep the vegetables packed together so the pancake holds when flipped.

Zucchini pancakes made with red lentils in a skillet.

Cook over medium to medium-low heat. High heat can burn the sesame seeds and exterior before the lentils are fully cooked. Don't flip too early. If the pancake wants to fall apart when you slide the spatula underneath, give it more time. The first side should be deeply golden and well set.

Zucchini pancakes made with red lentils and no flour on parchment paper.

Use a wide spatula. Slide it completely underneath the pancake before flipping to support the zucchini strands.

How to serve zucchini pancakes:

Let the pancakes cool slightly so they firm up, then use a sharp knife to cut them into squares. This makes them easy to serve as an appetizer or snack and perfect for dipping.

Zucchini pancakes chopped into squares on a white plate with a dipping sauce.

Serve the zucchini scallion pancakes warm and crispy with my Creamy Sesame Tahini Dressing for dipping or drizzling.

✔️ Storage & Meal Prep

Storage and reheating: Let leftover zucchini pancakes cool completely before transferring them to an airtight container. Refrigerate for up to 5 days. Reheat in a skillet over medium-low heat until hot and crisp on both sides. An air fryer also works well. You can microwave them, but the texture will be softer rather than crisp.

Freezing: Let the pancakes cool completely, then freeze them in a single layer or stack with parchment paper between each pancake in a freezer-safe container for up to 3 months. Reheat from frozen in a skillet, air fryer, or oven until heated through and crisp.

Meal Prep

Soak the lentils ahead. Soak, rinse, and thoroughly drain the red lentils, then refrigerate them in an airtight container until you're ready to blend the batter.

Prep the zucchini ahead. You can julienne the zucchini in advance, but wait to salt and squeeze it until closer to cooking for the best texture.

Cook ahead. For the easiest option, make the pancakes completely and refrigerate them. Reheat in a skillet or air fryer when ready to eat.

🌱 More Red Lentil Recipes

This easy Lentil Bread is made with red lentils for extra protein. The perfect texture every time.

My 2-ingredient gluten-free Lentil Wraps are made with flax seeds and red lentils. Low-carb, vegan, healthy, and foolproof.

This high-protein chocolate Date Cake does not rely on protein powder. Its protein comes from red lentils, but you'd never guess.

Meet your new go-to protein-packed recipe! This savory Lentil Cake fits seamlessly into any meal of the day.

🙋🏽‍♀️ Recipe FAQs

Are these the same as Korean zucchini pancakes?

They are similar to Korean zucchini pancakes (hobak buchimgae), which are savory pan-fried pancakes made with zucchini and often other vegetables. The main difference is the batter: traditional versions typically use flour, while these use soaked red lentils instead, adding plant-based protein and fiber while keeping the pancakes naturally flourless and gluten-free.

Do you have to squeeze the water out of zucchini for pancakes?

Zucchini contains a lot of water, so salting and squeezing it before adding it to the batter helps prevent the mixture from becoming too wet.
Removing that excess moisture also helps the pancakes hold together and become crisper in the skillet.

Do you cook the red lentils first?

No. Do not cook the lentils. Soak dry split red lentils for 3 hours, drain and rinse them thoroughly, then blend them directly into the batter. They cook when the pancakes are cooked in the skillet.

Can I grate the zucchini instead?

Yes, but you'll get a different texture. Long julienne strands keep the zucchini prominent and create more irregular edges that can become crisp in the skillet. If you grate the zucchini, use the largest hole on a box grater, and still salt it and squeeze out the excess liquid thoroughly.

Are these zucchini pancakes gluten-free?

Yes, as long as you use certified gluten-free tamari and check that any other packaged ingredients you use are certified gluten-free when necessary.