Red Lentil Pancakes

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My easy red lentil pancakes are made with just 4 simple pantry ingredients: dry red lentils, oats, baking powder, and coconut sugar. Naturally vegan, gluten-free, and oil-free, they deliver 12 grams of protein and 12 grams of fiber per serving—making them a wholesome, satisfying breakfast or snack. Serve them with maple syrup and berries, or spread leftovers with peanut butter or chocolate spread for an easy treat.

Prep Time7 45

Cook Time5

Course: Breakfast

Cuisine: American

Keyword: breakfast, flourless, flourless bread, high protein pancakes, high-protein breakfast, lentils, pancakes, red lentils, wfpb

Servings: servings (4 4-inch pancakes)

Equipment

1 large nonstick skillet (or nonstick griddle)

Ingredients

1 cup dried split red lentils
boiling water for soaking
1 cup rolled oats certified GF, as needed
2 tablespoons coconut sugar (see notes for alternatives)
1 tablespoon baking powder certified GF, as needed
Optional: pinch of salt
1 2/3 cups water

US Customary - Metric

Instructions

Soak & Drain Lentils: Place the dry red lentils in a heat-proof bowl. Add enough boiling water to cover the lentils by 1 inch (2.5 cm). Let soak for 30 minutes until plumped. Drain the lentils, discarding the soaking water.
Blend Batter: In a blender (preferably high speed), blend the drained lentils, oats, coconut sugar, baking powder, and optional salt until completely smooth. The blender should be similar in thickness to a traditional pancake batter. If it is too thick, add more water. If too thin, add some more oats.
Cook Pancakes: Heat a large nonstick skillet over medium heat (or use a nonstick griddle). Add 1/4-cup portions of batter to the skillet, spacing batter portions about 2 inches apart.
Cook about 2 to 3 minutes until the bottom sides release easily and are golden brown. Using a pancake turner, flip the pancakes. Cook for 2 to 3 minutes longer until risen, the centers are cooked through, and the exteriors are golden brown.
Serve: Serve the pancakes, with favorite toppings such as maple syrup, while warm. Or cool completely and store for later. Repeat with remaining batter.

Notes

Storage: Store the cooled lentil pancakes in an airtight container in the refrigerator for 2 days or the freezer for up to 6 months.

Overnight Soak Option: Cover the lentils with water and soak over night or for 8 hours until plumped. Drain and process with the recipe.

Ingredient Substitutions

Oat Flour in Place of Rolled Oats. Use an equal weight (100 grams) of oat flour to replace the oats. 100 grams of oat flour is roughly 3/4 cup plus 1 tablespoon of lightly spooned and leveled flour.
Grain-Free Oats Replacement. I have only tested the recipe with oats, but you should be able to use an equal weight of chickpea flour. Use an equal weight (100 grams) of chickpea flour to replace the oats. 100 grams of chickpea flour is roughly 3/4 cup plus 1 tablespoon of lightly spooned and leveled flour. Chickpea flour has a more savory taste than oats, so you may want to add a teaspoon of vanilla, or a pinch of spices (e.g., cinnamon, cardamom) to the batter.
Coconut Sugar Alternatives. Use an equal amount of your favorite granular sweetener (e.g., brown sugar, cane sugar). Alternatively, use an equal amount of liquid sweetener (e.g., maple syrup, agave nectar, date syrup) and reduce the total amount of water by 1 tablespoon.

Nutrition