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.
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.
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.
- 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]
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- 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
- 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.