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    Home » Recipes » Mains

    Banana Lentil Pancakes [Oil Free]

    Published: Oct 24, 2020 · Modified: Nov 1, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Banana Lentil Pancakes PIN image with text overlay.
    Banana Lentil Pancakes PIN image with text overlay.
    Banana Lentil Pancakes PIN image with text overlay.

    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!

    lentil pancakes stacked on plate with fruit on top and syrup dripping down.

    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!

    Stack of pancakes on plate with raspberries and banana slices on top.

    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.
    Pouring syrup over stack of pancakes with fruit on top of stack.

    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.

    Ingredients to make banana lentil pancakes.

    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!

    Collage of images of lentils in bowl, covered in water and then drained.

    Add the drained lentils and ALL remaining ingredients to your blender and process until smooth. (photos 5-6)

    Oats, banana, lentils, milk and baking powder in blender being processed into pancake batter.

    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.

    Collage of images showing pancakes being poured onto griddle and then cooked.

    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.

    Stack of lentil pancakes with raspberries and banana slices on top and maple syrup dripping down.

    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 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

    📖 Recipe

    lentil pancakes stacked on plate with fruit on top and syrup dripping down.

    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 41 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    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: 225kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Griddle

    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
    Prevent your screen from going dark

    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: 225kcal | 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.
    1.1K shares

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    1. Chantelle

      November 08, 2021 at 3:20 pm

      5 stars
      Thank you so much for this recipe! I make it at least twice monthly for a fun pancake dinner for my kids and they’re so happy to have pancakes for dinner that they never think they are healthy!! Hahaha mom win! Love your recipes Rosa, thanks for all you do. ❤️

      Reply
      • Rosa

        November 09, 2021 at 8:47 am

        You’re welcome! Thrilled your family has been enjoying. Thanks so much for the lovely review. 🙂

        Reply
    2. Lisa

      July 18, 2021 at 9:49 am

      5 stars
      This recipe is very inspiring! I did make it with some changes. I like how forgiving it is because we love bananas and I had so many ripe ones that I used 3. I used hemp seeds and water because it makes hemp milk. I used vanilla bean and a pinch of sea salt. I added date syrup to the batter and the pancakes were so delicious we ate them plain! Thanks so much!

      Reply
      • Rosa

        July 19, 2021 at 8:28 am

        So glad you enjoyed Lisa! Thanks for sharing your process with us.

        Reply
    3. Cat

      July 13, 2021 at 11:40 am

      5 stars
      Delicious. The batter stores really well for days. Just thin with water or plant milk as needed. They can be cooked thick & fluffy or thin and crispy, which makes them very versatile for meals or snacks. . These can be served plain, sweet (yogurt, berries) or savoury (hummus and pickled onion; tomatoes, spinach & vegan cheese). Possibilities are endless. 12 grams of protein -they keep you satisfied.

      Reply
      • Rosa

        July 14, 2021 at 9:53 am

        Thanks so much for the review Cat. Thrilled you enjoyed and really appreciate you taking the time to share your process with us.

        Reply
    4. Eva

      February 09, 2021 at 4:19 pm

      Is it possible to sub the oats for almond flour or something else? Would love to try these on my family!

      Reply
      • Rosa

        February 09, 2021 at 5:46 pm

        Hi Eva, I haven’t tried subbing the oats, so I can’t say for sure. If you give it a try, I’d love to hear how it turns out.

        Reply
    5. Chelsey

      January 21, 2021 at 12:10 am

      Why do the lentils have to be split?

      Reply
      • Rosa

        January 21, 2021 at 8:23 am

        Hi Chelsey, split cook faster than whole and they also work as a binding agent. These won’t work the same with whole lentils, so I don’t recommend subbing.

        Reply
    6. aliki

      October 27, 2020 at 3:59 am

      1 tbsp baking powder? or 1 tsp?

      Reply
      • Rosa

        October 27, 2020 at 8:22 am

        1 tbsp is correct, enjoy. 🙂

        Reply
    7. Erin Dempsey

      July 15, 2020 at 8:41 am

      4 stars
      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.

      Reply
      • Rosa

        July 15, 2020 at 1:05 pm

        Hi Erin, so glad you enjoyed them, and yes, these won’t be as thick as pancakes made with flour. 🙂

        Reply
    8. Jodie

      January 09, 2020 at 6:30 am

      5 stars
      Is the maple syrup part of the batter?

      Reply
      • rosa

        January 09, 2020 at 6:55 am

        Yes it is, enjoy.

        Reply
    9. Toni

      March 28, 2019 at 11:09 am

      5 stars
      A new favorite breakfast in our house!!

      Reply
      • rosa

        March 29, 2019 at 5:04 pm

        Woo hoo! Glad to hear that Toni.

        Reply
    10. Sarah

      March 27, 2019 at 10:19 pm

      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!

      Reply
      • rosa

        March 28, 2019 at 7:25 am

        Yay, so glad your family enjoyed this recipe Sarah. It’s definitely a great way to sneak in extra nutrients.

        Reply
    Newer Comments »

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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