Servings
Font
Back
Banana Lentil Pancakes [Oil Free]
5 from 90 votes

Banana Lentil Pancakes [Oil Free]

These oil-free Banana Lentil Pancakes combine soaked red lentils, rolled oats, ripe banana, and warm spices for a hearty and naturally sweet batter. The pancakes have a tender texture with a mild cinnamon and vanilla flavor, achieved through blending the ingredients until smooth. They cook to a golden brown on a non-stick surface and can be enjoyed with maple syrup, fresh fruit, or nuts. The recipe serves four pancakes per serving and is suitable for those avoiding added oil in cooking.

Prep Time
5 mins
Cook Time
15 mins
Soaking Time
30 mins
Total Time
50 mins
Servings: 5 Makes 20 4" Pancakes
Calories: 225 kcal
Course: Main Course, Breakfast
Cuisine: Mediterranean, French, American

Ingredients

  • 1 cup red lentils soaked in boiling hot water for 30 minutes, split
  • 1 cup rolled oats gluten free if preferred
  • 1 large banana peeled, ripe
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract dark or white, pure
  • 1.5 cups cashew milk or plant milk of choice, unsweetened
  • 1 tablespoon baking powder
  • ¼ cup maple syrup optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve with maple syrup, sliced bananas, walnuts, or fresh berries.

Notes

  • Soak split red lentils in boiling water for 30 minutes and then drain before blending.
  • Use only split red lentils for the correct batter texture; substitutions are not recommended.
  • Blend the batter thoroughly for about one minute to avoid grainy texture.
  • Cook pancakes longer than classic ones; flip when edges are set and golden brown.
  • If batter thickens while cooking batches, slightly flatten pancakes with a spoon to ensure even cooking.
  • Each serving equals four 4-inch pancakes.
  • Store leftovers refrigerated for 3-4 days or freeze for up to 2 months; cool completely before freezing and reheat/thaw in a toaster.

Nutrition Information

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%)

Nutrition Facts

Serving: 5 Makes 20 4" Pancakes

Amount Per Serving

Calories 225

% 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.