Lentil Banana Protein 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!
Servings: 20 4" Pancakes
Calories: 50kcal
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!
Nutrition
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