syrup dripping down edges of pancake stack
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4.74 from 15 votes

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!
Prep Time5 mins
Cook Time10 mins
Soaking Time30 mins
Total Time15 mins
Course: Breakfast, Main Course
Cuisine: American, French, Mediterranean
Keyword: gluten free, oil free, vegan
Servings: 20 4" Pancakes
Calories: 50kcal
Author: Rosa




  • 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