Fluffy Vegan Protein Pancakes
Hiding red lentils in this protein pancake recipe will give you highly nutritious, light and fluffy vegan protein pancakes. Not to mention gluten-free.
Servings 10 pancakes
Soak red lentils in water for at least 1 hour. When ready, puree them together with the dairy-free milk in your blender or food processor until smooth. In a large bowl mix all dry ingredients (oat flour, coconut sugar, baking powder) together with a whisk.
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 ¼ - ⅓ 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.
Serving: 1pancake | Calories: 165kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 225mg | Fiber: 4g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 2mg