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Banana Lentil Pancakes [Oil Free]

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!

Prep Time
5 mins
Cook Time
5 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 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

    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

  • *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

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

% 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.