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!
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. It’s the 80/20 rule.
What is 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!
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!!!”
How do you make lentil banana protein pancakes?
It really doesn’t get any simpler than tossing all your ingredients into your Vitamix and just process until smooth. Batter complete! Pour the batter directly from your blender spout onto your hot griddle to cook them. That’s really all there is to 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!
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!
If you tried this recipe, please let me know about it 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 Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
- 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 cup unsweetened cashew milk or milk of choice
- 1 tsp baking powder
Instructions
- 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!
Hi! These were delicious but mine were really flat, more similar to crepes. The only things I did different is added less maple syrup and blended the batter (without baking powder) the day before so as not to wake my nephew early in the morning. I added then baking powder right before cooking them.
Hi Erin, so glad you enjoyed them, and yes, these won’t be as thick as pancakes made with flour. 🙂
These didn’t work at all for me! I wasted 30 mins making the batter and trying to cook the pancakes, but they start instantly bubbling and caramelising until they burn into a film on the pan in the middle and turn to mush round the edges.
The only thing I did differently is that I precooked and drained the lentils the night before and cooled in the fridge – it’s not wise to put anything hot into a blender as this causes it to leech BPA into your food! Could me using cold precooked lentils have caused the issue?
Hi there, the lentils are not supposed to be cooked. Only soaked in hot water and then mixed into the batter raw.
This doesn’t work – I have tried twice now following the recipe exactly and the mix starts bubbling as soon as I put it in the pan. It goes on to caramelise and just gets stuck ending up half burnt and half still uncooked around the edges…
I’m not sure I understand what you’ve said about ‘mixing’ the lentils into the batter? The recipe suggests you put everything into a blender, but what you’re saying suggests the lentils shouldn’t put into the blender and mixed into the already blended ‘batter’ afterwards?
Hi again, I’m sorry these are not working out for you. Are you using a nonstick griddle/pan to cook your pancakes? I’ve made these multiple times but have not experienced the bubbling you describe. Are you perhaps using oil? Is that what is causing the bubbling?
And yes everything goes into the blender to mix/blend into your batter. The drained uncooked lentils and remaining ingredients.
Is the maple syrup part of the batter?
Yes it is, enjoy.
You put lentils in a pancake? WOAH that is genius and such a great way to include some plant-based protein ! Love this one! And that drizzle – uhuuu – drool alert!!!
Hehe thanks so much for the kind feedback. 🙂
I’ve never thought to add lentils to breakfast pancakes. I will definitely be giving it a try. Thanks
You’re so welcome. Hope you enjoy!
A new favorite breakfast in our house!!
Woo hoo! Glad to hear that Toni.
Love the idea of lentils in the pancakes! We will have to try these for sure!
Thanks Tisha, enjoy!
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!
Yay, so glad your family enjoyed this recipe Sarah. It’s definitely a great way to sneak in extra nutrients.