Red Lentil Banana Pancakes with Oats (No Flour) -

Red lentil banana pancakes with oats (vegan and high-protein sweet breakfast).

Red Lentil Banana Pancakes with Oats (No Flour)

These easy Lentil Banana Pancakes with Oats are fluffy, naturally sweet, and packed with plant-based protein. Made with red lentils, oatmeal, and bananas, this vegan, no-flour pancake recipe is perfect for a filling breakfast or snack.

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Brunch, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings pancakes

Calories 92 kcal

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

Calories: 92kcalCarbohydrates: 17gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 91mgPotassium: 221mgFiber: 5gSugar: 3gVitamin A: 17IUVitamin C: 2mgCalcium: 31mgIron: 1mg

Keyword lentil oat pancakes, lentil oatmeal pancakes, red lentil, red lentil banana pancakes

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