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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!
This recipe was originally published in January 2019. It has been updated for content and photos.
Lentil pancakes??
I know how it sounds, but I promise, they’re DELICIOUS. In fact, if you don’t tell anyone, they’d probably never guess there were lentils in these at all.
Now I won’t lie to you, they’re not quite fluffy like typical pancakes made using flour. So if a fluffy vegan pancake is what you’re after, try my fluffiest vegan pancakes EVER!
BUT, these lentil pancakes are so flavourful and delicious so if it’s a healthy pancake or vegan protein pancake you’re looking for, look no further!
What makes these healthy?
- These vegan protein pancakes contain no flour, and no refined sugars. (Be sure to use PURE maple syrup.)
- They’re low in calories, but dense in nutrients. Lentils are a natural super food, but also lower in calories than beans and nuts, making them a fantastic plant based protein source.
- These lentil pancakes are not only a great source of protein, but also a healthy source of carbohydrates. Yes, that’s right, these carbs are GOOD for you!
- As an added bonus, these lentil pancakes are naturally gluten free. Just be sure to use certified gluten free oats, if needed for intolerance.
How to make them
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Here’s the ingredients you will need. Very important to note that you MUST use split red lentils for these vegan protein pancakes to work. Do not sub for another type of lentil.
Bring some water to boil, either in a kettle or small sauce pot. Make sure to boil at least a couple of cups worth, enough to more than cover your lentils.
Place your lentils in a heatproof bowl, or if you’re using a sauce pot, you can add them to the boiled water. Make sure to cover the lentils with the hot water, but do not boil the lentils. (So move the pot off the heat, if you’re using a pot to boil your water.) (photos 1-2)
Let the lentils soak in the hot water for 30 minutes, and then drain. (photos 3-4)
NOTE: This will expand and soften the red lentils. That means they’ll be easy to blend will cook faster when cooking your lentil pancakes. Don’t skip this step!
Add the drained lentils and ALL remaining ingredients to your blender and process until smooth. (photos 5-6)
From the spout of your blender, you may pour the lentil pancake batter directly onto your preheated griddle. Keep the pancakes smaller in size, around four inches in diameter. (photo 7)
Cook your lentil pancakes for about 4-5 minutes, until the edges appear to be set. Then flip and cook the other side for an additional 4-5 minutes, until cooked through. (photos 8-9)
NOTE: They should appear golden brown, darker than classic pancakes made using white flour.
Serve warm with fresh berries, sliced banana, walnuts, maple syrup, or any of your favourite pancake toppings. Don’t forget a side of crispy home fries.
Can I make ahead?
YES! Pleased to report that these lentil pancakes taste great when reheated. So feel free to make a big batch and refrigerate for up to 4 days.
To reheat, pop them in your toaster for a couple of minutes until heated through.
How to store
First, make sure your lentil pancakes are completely cooled to room temperature. Then place them in a sealed container or separate into zip top bags.
Refrigerate for 3-4 days and reheat as desired.
Can I freeze them?
Yup, you betcha! Again, make sure they’re completely cooled to room temperature first. Then store in an air tight container or zip top bags and freeze for up to 2 months.
Can I make any substitutions?
You may sub the cashew milk for any plant milk of choice. For nut free, use soy or coconut milk. (But not the canned kind of coconut milk.)
Do NOT sub the lentils. You MUST use split red lentils only for this lentil pancake recipe.
If you don’t have maple syrup, date syrup or another liquid sweetener will work instead. Or, if preferred, you may omit.
Expert Tips
- 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.
More ways to use ripe bananas
- Banana Overnight Oats
- Healthy Banana Pumpkin Muffins
- Vegan Chocolate Chip Banana Bread
- Healthy Banana Walnut Smoothie
More vegan pancake recipes
- Vegan Pumpkin Pancakes [Whole Wheat]
- Peanut Butter Pancakes w/ Peanut Butter Caramel [Sugar Free]
- Lemon Poppy Seed Pancakes
- Healthy Blueberry Pancakes
- Spinach Lentil Pancakes [Savoury]
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
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!
4.96 from 43 votes
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Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Soaking Time: 30 minutes minutes
Total Time: 50 minutes minutes
Course: Breakfast, Main Course
Cuisine: American, French, Mediterranean
Servings: 5 Makes 20 4″ Pancakes
Calories: 225cal
Equipment
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.
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.
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
Calories: 225cal | Carbohydrates: 40g | Protein: 12g | Fat: 2g | Sodium: 306mg | Potassium: 503mg | Fiber: 14g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 4mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Reader Interactions
Comments
Jeannette
These were SO DELICIOUS! Despite having to change things up due to somehow missing ingredients I “always” have, these were good! I subbed 1/2 cup steel cut oats and made oat flour from them as I was out of rolled oats, and I used mostly water as I was nearly out of “milk”. I did not use maple syrup, but did put in 3 pitted medjool dates to make them more appealing to my omni husband. He said they were good (“what’s the secret ingredient??”). Thank you!Reply
Jeannette
I ate mine without any toppings, my husband used syrup. We were both happy with them. I *never* comment or rate things, but I was just so pleased to have a tasty, healthy pancake option that I felt I had to!
Reply
Rosa
So glad you both enjoyed the pancakes Jeannette. Thanks very much for sharing your process with us.
Reply
Amara
May these be cooked in a sheet pan?
Reply
Rosa
Hi Amara, I haven’t tried that but please report back if you give it a try.
Reply
Linda
I make these once a week for my kids! They love them and I love how much healthier they are than regular pancakes!Reply
Rosa
So glad to hear that Linda! Thanks for sharing.
Reply
Susan
These are amazing!! I topped with nut butter. Thank you!Reply
Rosa
You’re very welcome Susan! Thrilled you enjoyed. 🙂
Reply
Susan
These are amazing!!Reply
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