Having pancakes for breakfast makes you happy. But as you crave healthy food, you're out there looking for a wholesome pancake recipe. We got you! Below we'll show you how to make vegan, gluten-free, and protein-rich pancakes using red lentils.
Baking with lentils is awesome. By using them instead of wheat flour, we can turn classic recipes gluten-free, and give them a big boost of proteins. After our gluten-free red lentil pasta recipe, we were excited to use them again, and here we are!
To make this recipe vegan, we got rid of milk and eggs. Instead, we used a combination of oat flour, almond milk, red lentils puree, and vinegar. A little vinegar reacts with the baking soda and helps to make the batter super frothy. Don't worry; you won't taste it at all.
As a sweetener we used a few dates instead of white sugars, making these pancakes sugar-free too. You can top them with something sweet, like the classic maple syrup, or with low-carb ingredients like yogurt and fruit, as we did.
So, do you need proteins for breakfast? These pancakes have your back. Stack 3 or 4 of them up and you'll get 17% RDI of proteins. Our recipe is also low-fat, with one pancake having only 1.6% RDI of fats — three times less than a classic pancake.
The recipe is simple and straightforward. The only thing to keep in mind is that you'll have to soak the red lentils first unless you are using canned ones. All the instructions and tips are below, so just follow along and have fun!
NOTE: The default ingredients yield 12 pancakes and one serving consists of 3 pancakes.
