Banana Lentil Pancakes [Oil Free]
User Reviews
5.0
135 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
-
Soaking Time
30 mins
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Total Time
50 mins
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Servings
5 Makes 20 4" Pancakes
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Calories
225 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, French, American
Banana Lentil Pancakes [Oil Free]
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Whether it's breakfast or dinner, these vegan protein pancakes are a must try! They're sweet, simple and delicious, and you'd never guess they're made using lentils!
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Ingredients
- 1 cup split red lentils soaked in boiling hot water for 30 minutes*
- 1 cup rolled oats gluten free if preferred
- 1 large ripe banana peeled
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract dark or white
- 1.5 cups unsweetened cashew milk or plant milk of choice
- 1 tablespoon baking powder
- ¼ cup maple syrup optional
Instructions
- Bring a few cups of water to boil in a kettle or small sauce pot. Then add your uncooked split red lentils to a heatproof bowl. Pour the hot water on top, to more than cover the lentils since they will expand, and soak for 30 minutes.
- Preheat a non stick griddle on medium/high heat. Then drain your lentils and add to a high speed blender (I use a Vitamix), along with ALL remaining ingredients. Process on high speed until smooth.
- Pour your batter directly from the blender spout onto your hot griddle, to make pancakes that are about 4 inches wide. If needed, use the back of a spoon or ladle to flatten the pancakes slightly so that they are thin, for even cooking. Cook for 4-5 minutes, until edges appear set, then flip and cook an additional 4-5 minutes until golden brown.
- Serve with maple syrup, sliced bananas, walnuts, or fresh berries.
Equipments used:
Notes
- *To soak your lentils, bring some water to a boil and then remove from the heat. Add the lentils and soak for 30 minutes, and then drain. Or boil water in a kettle and pour over top a heat proof bowl of your split red lentils.
- Do NOT sub the lentils. You MUST use split red lentils only for this lentil pancake recipe.
- split red lentils
- Blend the pancake batter for about 1 full minute to ensure there are no grainy bits remaining.
- Cook these lentil pancakes a little longer than you would classic pancakes. They won't make too many bubbles as an indicator for flipping them. Instead, look for edges that appear set and golden before flipping.
- If the batter gets too thick as it sits in your blender in between batches, slightly flatten your pancakes after pouring on your hot griddle. Use the back of a spoon or ladle to thin them out, if needed. This will ensure even cooking.
- One serving = FOUR 4 inch lentil pancakes in the nutritional info below.
- Leftovers keep refrigerated for 3-4 days or freeze them for up to 2 months. Make sure to cool to room temperature before freezing, and reheat/thaw in the toaster.
Nutrition Information
Show Details
Calories
225cal
(11%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
2g
(3%)
Sodium
306mg
(13%)
Potassium
503mg
(14%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
33IU
(1%)
Vitamin C
4mg
(4%)
Calcium
175mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Makes 20 4" Pancakes
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225cal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Sodium | 306mg | 13% |
| Potassium | 503mg | 11% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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