Sweet Red Lentil Protein Pancakes (Vegan, GF)

Pink plate with a stack of pancakes topped with black and red berries and maple syrup

Sweet Red Lentil Protein Pancakes (Vegan, GF)

These lentil pancakes are light, sweet, and fluffy without needing any eggs and milk. What is best is that they contain a natural protein source from red lentils and only require six pantry staples. Thanks to the delicious flavor, you will not be able to guess they contain lentils, and they are essentially vegan protein pancakes without using any protein powder.

Course Breakfast

Cuisine American, Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian

Keyword Dairy-free pancakes, Red lentil pancakes, Vegan pancakes

Prep Time 5

Cook Time 5

Soaking 1

Total Time 1 10

Servings pancakes

Calories 115kcal

Author Emese Maczko

Equipment

Ingredients

½ cup Red lentils soaked for at least an hour or overnight
1 cup Buckwheat flour
½ cup White rice flour
1 Tbsp Corn starch
1+½ cup Dairy-free milk (homemade cashew milk)
⅓ cup Coconut sugar
1 Tbsp Baking powder
1 Tbsp Apple cider vinegar
1 tsp Vanilla extract optional
pinch of salt

US Customary - Metric

Instructions

Soak the red lentils for at least 1-2 hours. If you would like to have them for breakfast, then soak them overnight. When you are ready to work with them, discard the soaking water.
Add soaked red lentils, non-dairy milk, apple cider vinegar, and vanilla extract to the blender. Blend it until smooth.
Stop the blender and add the dry ingredients: the flour, the baking powder, and the coconut sugar (or the sweetener of your choice). Blend it until nice and smooth.
Preheat a griddle or a frying pan on the stovetop over low-medium heat. To be safe, you can coat it with some oil if yours is not non-stick.
Spoon ¼ – ⅓ cup of the batter and cook one side. Flip when bubbles appear, and edges harden.
Decrease the temperate a bit to ensure that the pancakes and the soaked raw red lentils are cooked thoroughly.
If both sides are golden brown, they are ready! Cover the cooked pancakes until you’re ready to eat them, as they are always better when served warmly.

Video

Notes

High-powered blender vs immersion blender – If you have an immersion blender, only you can use that. The batter may not be as smooth, but if you blend them long enough, any small pieces will still cook properly. Pre-cooked red lentils are easier to blend, so you can choose to use that instead of raw ones.
Why do you need apple cider vinegar at all? – If you want your pancakes to be fluffy and light, you need a leavening agent like baking powder. It will only react and inflate the pancakes if exposed to any type of acid. So you need apple cider vinegar or freshly squeezed lemon juice.
Why don’t you need xanthan gum? – If you use a boxed gluten-free flour mix with xanthan gum, your pancakes may turn out gummy. As that is exactly what xanthan gum does, makes them rubbery and gummy. While it is beneficial for yeast doughs like pizza, you don’t want your pancakes to be gummy.
Why are my pancakes soggy? – You probably used high heat, which meant that the outside got golden brown while the inside wasn’t cooked through. Lower the heat then.

Original recipe: I used 2 cups of oat flour (185 g) instead of 1 cup buckwheat flour + ½ cup white rice flour + 1 Tbsp cornstarch.

Nutrition