Can you imagine a light and fluffy pancake without eggs and milk that contains some extra protein hidden for your little one? Now, having this pancake recipe in your list, you don’t need to. Can you guess why are they called vegan protein pancakes? No, I have not added any protein powders, but all natural red lentils.
For a quick look watch our video or for full instructions jump to recipe card.
I love recipes where you can hide highly nutritious ingredients without altering the taste or the texture of the original dish. Even better if it is a dessert recipe. 🙂 We love pancakes. Who doesn’t, right? Hiding high-protein red lentils in pancakes (like this organic, vegan and gluten-free version) for my picky 3-year old is just so cunning. Your little one will never be able to guess what is inside.
Red lentils are an amazing source of protein, they contain more protein than most other types of beans and legumes.
According to Cronometer a 1-cup serving of raw red lentils has approx 46 grams of protein. That’s astonishing.
Apart from that red lentils are great source of fiber and are high in different Vitamin B and folate. This latter is very important for pregnant and breast-feeding moms. Last but not least red lentils are also iron-, copper-, manganese- and zinc-rich food. If you are on a vegan and vegetarian diet, you often search for iron-rich foods and recipes and red lentils are a great source to incorporate in your diet. For more details read Healthline’s article on lentils.
This recipe will give you light, fluffy, protein-packed pancakes without any banana that are ready in a couple of minutes. They are gluten-free, dairy-free, egg-free and nut-free, suitable for a vegan and vegetarian diet.
What more you need to try them? If you’re ready, watch our short Fluffy Vegan Pancake with Extra Protein instuctions video on YouTube.
If you try this recipe, let us know. Leave a comment and rate it below.
Fluffy Vegan Pancake with Extra Protein
- 1/2 cup Red lentils (soaked for at least an hour) 120g
- 2 cup Oat flour 200g
- 1 1/2 cup Dairy-free milk (I used Alpro almond milk) 3,5 dl
- 1/3 cup Coconut Sugar 45g
- 2 Tbsp Baking powder
- 2 Tbsp Apple cider vinegar
- 1 tsp Vanilla optional
- pinch of salt
- Soak red lentils in water for at least 1 hour.
- In a large bowl mix all dry ingredients (flour, coconut sugar, baking powder) together with a spatula.
- Add apple cider vinegar and the pureed red lentil-milk batter and mix thoroughly. Now you're ready to make some pancakes.
- Heat a non-stick skillet over medium heat. To be on the safe side you can coat it with some oil.
- Spoon 1/4 - 1/3 cup of the batter onto skillet and flip when bubbles appear and edges harden. Use low-medium heat to make sure that the pancakes and the red lentils in them cooked thoroughly.
- Cover the cooked pancakes until you're ready to eat them as pancakes are always better when warm.
- When served use your favourite toppings. In this case I topped them with blueberries and agave syrup.
This pancake recipe was inspired by Nest & Glow’s Lentil Protein Toast.