These Red Lentil Banana Pancakes with Oats are an easy, high-protein vegan recipe packed with wholesome red lentils, hearty oatmeal, and naturally sweet ripe bananas. Made with no flour and completely without eggs, they are perfect for a simple, nourishing breakfast or a delicious dessert.
For a savory twist, check out my savory lentil pancakes.
Ever since I discovered this flavorful lentil and banana combo, I've been hooked on creating new recipes, from my lentil banana muffins to my protein banana lentil bread.
These flourless red lentil banana pancakes with oats blend up in minutes, turning out soft and naturally sweet without tasting like lentils at all.
They're super filling and easy to throw together in a blender, making them perfect for prepping ahead so you always have a quick breakfast or snack ready in the fridge.
My favorite way to serve them is stacked high with a drizzle of maple syrup, a big spoonful of peanut butter, and fresh berries for a stress-free meal that keeps you full all morning.
If you love banana pancakes, don't miss my banana protein powder pancakes and spinach banana oatmeal pancakes.
Jump to:
🍌Ingredients
- Dried red lentils: Soak in hot, boiling water for 30 minutes, then drain and rinse.
- Ripe bananas: Use very ripe bananas for extra sweetness and flavor.
- Rolled oats: Use old-fashioned rolled oats for the best texture.
- Dairy-free milk: I used unsweetened cashew milk, but any plant milk works.
- Baking powder: Helps make the pancakes light and fluffy.
- Vanilla: Enhances the flavor.
- Cinnamon: Adds warm, cozy flavor.
- Salt: Balances and enhances the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Red Lentil Banana Pancakes
Step 1: Soak the red lentils in hot water for at least 30 minutes, then drain them completely before using.
Step 2: Add the soaked and drained red lentils, bananas, rolled oats, dairy-free milk, baking powder, vanilla, cinnamon, and salt to a high-speed blender.
Step 3: Blend on high until smooth and creamy, with no visible pieces of lentils or oats.
Step 4: Lightly grease a non-stick skillet and heat over medium heat. Pour about ¼ cup of batter into the pan for each pancake. Cook for about 2 minutes, until the edges are set. Flip and cook for another 2 minutes, until golden brown and cooked through.
Step 5: Stack the pancakes and serve warm with maple syrup, sliced bananas, berries, or your favorite toppings.
📋Substitutions & Variations
- Red lentils: Yellow split lentils can work as a substitute, but they may slightly change the texture and flavor.
- Rolled oats: Use quick oats if that's what you have on hand. For a gluten-free option, use certified gluten-free oats.
- Spices: Add a pinch of nutmeg or pumpkin pie spice for extra warmth.
- Chocolate: Stir in a few dairy-free chocolate chips for a scrumptious treat.
💡Marinela's Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Cook over medium heat: Avoid high heat so the pancakes cook evenly without burning.
- Cook right away: The batter thickens as it sits, so cook the pancakes soon after blending. If needed, add a splash of milk to thin it.
❓Frequently Asked Questions (FAQ's)
Yes, quick oats work well in this recipe.
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
📖 Recipe
Red Lentil Banana Pancakes with Oats (No Flour)
Equipment
- 1 high speed blender
- 1 Non-stick frying pan
Ingredients
- 1 cup dried red lentils soaked, drained
- 2 ripe bananas 9.3 oz (265 gr)
- 1 cup rolled oats
- 1 cup unsweetened cashew milk or any plant milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon sea salt
Instructions
- Add the dried red lentils to a bowl and cover with hot, boiling water. Soak for at least 30 minutes. Drain and rinse well.
- Add the soaked lentils, bananas, rolled oats, dairy-free milk, baking powder, vanilla, cinnamon, and salt to a high-speed blender.1 cup dried red lentils, 2 ripe bananas, 1 cup rolled oats, 1 cup unsweetened cashew milk, 1 teaspoon vanilla, 1 teaspoon baking powder, ½ teaspoon cinnamon powder, ¼ teaspoon sea salt
- Blend on high until the batter is smooth and creamy.
- Lightly grease a non-stick skillet and heat over medium heat. Pour about ¼ cup of batter into the pan for each pancake. Cook for about 2 minutes, until the edges ar set. Flip and cook for another 2 minutes, until golden and cooked through.
- Stack the pancakes and serve warm with maple syrup, sliced bananas, berries, peanut butter, or your favorite toppings.
Notes
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the pancakes.
- Cook right away: The batter thickens as it sits. If needed, add a splash of plant milk to thin it.
- Cook over medium heat: Avoid high heat so the pancakes cook evenly without burning.
- Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. To freeze, place parchment paper between the pancakes and store them in a freezer-safe bag or container for up to 3 months. Reheat in a toaster, skillet, or microwave.
Nutrition
🥞More Vegan Pancake Recipes
If you try these red lentil banana pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Comments
No Comments