Can you make pancakes without eggs? Sure you can. Imagine a light and fluffy pancake without eggs and milk that contains some extra protein hidden for your little one? Now, having this protein pancake recipe in your list, you don’t need to. Can you guess why are they called protein pancakes? No, I have not added any protein powders, but all natural red lentils.
So red lentil pancakes, huh?
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, especially fluffy vegan pancakes. Who doesn’t, right? And what about high protein vegan pancakes without protein powder? Even more. Hiding red lentils (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.
But why red lentils? 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 a great source of fiber and are high in different Vitamin B and folate. This latter is very important for pregnant and breastfeeding 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.
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How to prepare red lentils?
This vegan pancake recipe contains soaked red lentils as a main ingredient. A lot of people is worrying about lectins in food and asking questions like are they dangerous or safe to eat or how to decrease lectin content with cooking. My trusted resource when it comes to nutrition is Dr. Greger’s website. He has a short video about lectins in food. In this video, he mainly talks about red kidney beans, but he explicitly highlights the following sentence: “many lectins are non-toxic, such as those from tomatoes, lentils, peas, chickpeas, fava beans, and other common foods.” However, if you feel that your stomach doesn’t tolerate lectins, you can use cooked red lentils instead of soaked ones to make this protein pancake recipe.
How do you make pancakes with red lentils?
Now, let’s make vegan and gluten-free pancakes without eggs. First, I soak the red lentils for at least 1-2 hours. If you would like to have them for breakfast, then soak them overnight no problem. When you are ready to make your vegan pancake batter, discard the water and blend the soaked red lentils with non-dairy milk (like this homemade cashew milk) and the optional vanilla extract until smooth.
In a separate bowl, mix all dry ingredients: oat flour, baking powder and coconut sugar (sweetener of your choice). To finish the batter, pour the blended mixture in the bowl, add the apple cider vinegar and mix them with a whisk. Now, you are ready to heat your frying pan!
How to fry pancakes?
Take a non-stick skillet and heat it over low-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. If both sides are golden brown, they are ready! Cover the cooked pancakes until you’re ready to eat them as pancakes are always better when warm.
This recipe will give you 10 light, fluffy, protein pancakes without any banana that is ready in a couple of minutes. They are dairy-free, egg-free and nut-free, suitable for a vegan and vegetarian diet. However, it is only gluten-free if you buy certified gluten-free oat flour like this one. Oats are naturally gluten-free, although they are usually cross-contaminated with other grains. If you are interested to read more about oats, you can always visit the UK’s Coeliac Website.
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What more you need to try it? If you’re ready, watch this short video:
Fluffy Vegan Protein Pancakes
- Soak red lentils in water for at least 1 hour.
- 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 favorite toppings. In this case I topped them with blueberries and agave syrup.
This pancake recipe was inspired by Nest & Glow’s Lentil Protein Toast.