Vegan Breakfast Pancakes with Red Lentils
Yummy and healthy pancakes made with red lentils for that extra plant protein. This easy recipe is perfect for a filling and sweet breakfast.
Ingredients
- 150 g cooked red lentils
- 1 banana
- 1 tbsp coconut sugar
- 500 ml oat milk barista
- 150 g all-purpose flour
- 1 tbsp flax seeds optional
- vegan butter for cooking purposes
Instructions
- For this recipe you need cooked red lentils. Either use pre-cooked lentils or cook them yourself. If you cook them yourself note that this time is not calculated into the cooking time on this recipe card.
- Add the cooked lentils, banana, coconut sugar, oat milk and flax seeds (optional) to your food processor. For the best result use a nutriblender / high powered blender to make the mixture smooth. If you do not have one you can also use an immersion blender but the batter may not get as smooth as with a nutriblender.
- Add the mixture to a large bowl. While whisking the mixture add in the flour, making sure it does not clump. You should now have a perfectly smooth batter.
- Use a non-stick pan and turn up the heat to medium-high heat.
- Add a dash of vegan butter to your hot pan. When the butter has melted, and is simmering, add a portion of the pancake batter to the pan using your ladle. Tilt your pan so you get a thin and even layer.
- Bake your pancake on the first side for about 30-60 sek (given that your pan is hot enough) before turning the pancake. Bake it for another 30-60 seconds on the other side. Once cooked, place your pancake on a plate before adding another dash of vegan butter to the pan and cooking the second one, and so on.
- Serve your pancakes hot with jam or maple syrup and fresh berries.
Tried this recipe?Let me know how it was!