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Lentil Banana Protein Pancakes

syrup dripping down edges of pancake stack


It’s a new day and a new year! As good a time as any for these NEW, amazing, protein pancakes!

With a new year upon us, many of us are thinking about making healthier eating choices. The problem with New Year Resolutions, isn’t just making the choice, but sticking to it of course. I’m sure you can relate! I mean, we all start with great intentions, right? So, after many years of trail and error, fad diets, successes and failures, I have finally found the solution that works for me.

The 80/20 rule!

This was my resolution last year for 2018, and it actually stuck! I’m going 1 year strong with eating healthy and clean at least 80 percent of the time. Having that wiggle room to indulge from time to time makes it so much easier to stay focused. This method may not result in rapid weight loss. But it can and will result in permanent weight loss, and an overall, healthier you! So today I have a brand new recipe for protein pancakes to share with you that will help you start your day on the right foot!

lentil banana protein pancakes stacked in plate with berries on top

These protein pancakes contain no flour, no refined sugars, they’re gluten free and they just happen to be vegan! A perfectly suitable choice no matter your eating preferences or restrictions. Plus, they are only 50 calories per pancake! So go ahead, and eat a stack of them!

Working with Dr. Alena Russo

Together with Dr. Alena Russo, we’ve come up with this AMAZING protein pancake recipe. She feels “Chiropractors can do a lot more than just manual therapy, we can also provide nutritional, dietary, and lifestyle counseling. It’s always been said that breakfast is the most important meal of the day, and there definitely is truth to it! For children, it’s been shown that eating breakfast is linked with better school performance and learning. It’s also been shown that having a breakfast food that has healthy carbohydrates and proteins increases cognitive performance!”

I know many of us are guilty of skipping breakfast (myself included) because we are just too busy! But with easy, healthy options like these amazing protein pancakes, there’s just no reason not to make them!

Dr. Alena Russo also states, “There’s not necessarily good or bad foods, but a spectrum of our food choices. For breakfast it’s hard not to have an animal protein (like bacon mmm), but they tend to be high in saturated fats. That’s why these lentil pancakes are a healthy source of protein and carbohydrates, with the added bonus that they’re delicious!!!”

holding plate of protein pancake stack

Did I mention how EASY these protein pancakes are to make??

It really doesn’t get any simpler than tossing all your ingredients into your Vitamix and just process until smooth. Batter complete!

So, there you have it! A delicious, healthy, nutritious, doctor approved pancake recipe that you can enjoy for breakfast, lunch, or dinner! Garnish with berries, coconut smiles, maple syrup, or enjoy them plain! They’re that good!

pouring syrup over protein pancake stack

If you’re looking for more healthy recipes, take a peak at this round up of 21 Healthy Recipes Ready in 30 Minutes or Less!

banana lentil pancakes pin

syrup dripping down edges of pancake stack

Lentil Banana Protein Pancakes

Course: Breakfast, Main Course
Cuisine: American, French, Mediterranean
Keyword: gluten free, oil free, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking Time: 30 minutes
Total Time: 15 minutes
Servings: 20 4" Pancakes
For a delicious and healthy breakfast or dinner, these protein pancakes are a must try! They're made using wholesome ingredients and super simple methods!
Pin Recipe Print Recipe


  • 1 cup split red lentils soaked in boiling water for 30 minutes
  • 1 ripe banana peeled
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1 1/4 cup unsweetened cashew milk or milk of choice
  • 1 tsp baking powder


  • Preheat your non stick griddle on high heat. Then drain your lentils and add to a high powdered blender (I use a Vitamix), along with all remaining ingredients. Process on high speed until pureed and smooth.
  • Pour small amounts of your batter directly from the blender spout onto your hot griddle, to make pancakes roughly 4" in width. With the back of a ladle or spoon, flatten the pancakes slightly so that they are thin, for even cooking. Cook for about 3-5 minutes, until bubbles appear on the surface of your pancakes, then flip and cook for an additional 3-5 minutes until golden brown.
  • Serve with maple syrup, sliced bananas, walnuts, or fresh berries. Enjoy!
Serving: 14" Pancake | Calories: 50kcal | Carbohydrates: 9g | Protein: 2g | Sodium: 11mg | Potassium: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.9mg | Calcium: 22mg | Iron: 0.7mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Elizabeth

    5 stars
    What an interesting way to use red lentils! I really like the idea of this 80/20 thing, but I never really understood what ‘clean’ eating meant – washing your carrots first? 😉 I’ll be trying these pancakes soon!

  2. Sarah

    5 stars
    Wow I never thought to use lentils as a base for pancakes before I came across this recipe! These were so good, my husband and kiddos all gobbled them up. I think I’ll be making breakfast for dinner more often!

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