Description
These Sweet Red Lentil Protein Pancakes are fluffy, naturally sweet, and packed with plant-based protein. Made with blended red lentils and simple pantry ingredients, they’re gluten-free, dairy-free, and perfect for a healthy breakfast or meal prep option that combines blending and stovetop cooking.
Ingredients
Main Ingredients
- 1 cup dry red lentils
- 1 cup water (for soaking)
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup milk or non-dairy milk
- Cooking spray or oil, for pan
Instructions
- Rinse lentils: Thoroughly rinse 1 cup of dry red lentils under cold water to remove any impurities or dust.
- Soak lentils: Place rinsed lentils in a bowl and cover with 1 cup of water. Allow them to soak for 2 to 3 hours or preferably overnight to soften and prepare for blending.
- Drain and rinse: After soaking, drain the lentils and rinse them again briefly to refresh.
- Blend batter: Add the soaked lentils to a blender along with 2 large eggs, 2 tablespoons of maple syrup or honey, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt, and ¼ cup milk or non-dairy milk. Blend until completely smooth, forming a pourable batter.
- Heat skillet: Preheat a nonstick skillet over medium heat and lightly grease it using cooking spray or a little oil to prevent sticking.
- Cook pancakes: Pour approximately ¼ cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges begin to set.
- Flip pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown on the other side.
- Serve warm: Remove pancakes from the skillet and serve warm with your choice of fresh fruit, yogurt, or additional syrup for sweetness.
Notes
- The batter should be pourable but thick; add a little more milk if it’s too thick to pour.
- Pancakes freeze well and can be stored in the freezer for up to 2 months for meal prep convenience.
- Use maple syrup, ripe bananas, or dates as natural sweetener alternatives.
- These pancakes are an excellent high-protein option, perfect for meal prepping breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending & Stovetop
- Cuisine: American
