High-Protein Lentil Pancakes – Flip and Flavour (15 mins)

Having our lentil pancakes for breakfast is surely a step towards success. We promise you lentils will make your pancakes incredibly good and nutritious.

The word ‘pancakes’ alone probably makes your mouth water. What about low-calorie high-protein pancakes topped with strawberries, maple syrup, and greek yogurt? Very heartening indeed!

You may be a little surprised with lentils in our healthy banana pancakes recipe. It’s partly because of their contribution that we call these pancakes healthy.

We’ve made certain that our vegetarian pancakes are nutritionally rich and contain a good amount of protein, and we are proud to call them weight loss pancakes!

Pancakes are famous all over the world and come in different shapes, sizes, and flavours. “There is hardship in everything except eating pancakes”, Charles Spurgeon said. Let’s trust him on that.

We’re also super proud of how easy these pancakes are to make ahead – you can freeze the batter and defrost whenever you fancy a batch. They are one of our favorite freezable veggie recipes.

Lentil pancakes – no hardship here!

There are definitely many reasons to love pancakes. They’re fun and quick to cook, plus you can fill and top them with anything you want.

Apparently, these flat round cakes have a very long history. Archaeologists suggest that pancakes were eaten by our prehistoric ancestors and they were the most common cereal food back then.

Imagine having a pancake fried on something like real hot rock! We aren’t of course cooking our lentil pancakes in a primeval way but instead on a modern non-stick pan. Probably a little bit easier, and cleaner.

Lentils – an inexpensive source of protein

Lentils are one of the earliest cultivated crops spread throughout the world. We’re clearly dealing with some prehistoric elements in this lentil pancakes recipe.

Lentils load our weight loss pancakes (and more high protein meal ideas here!) with true protein power, B vitamins, potassium, folate, iron, and fiber. The nutrient contents of lentils are clearly suitable for a vegetarian weight loss diet.

You’ll have to cook lentils before adding them to our pancake batter. To do so, just rinse them, bring them to a boil in three times the volume of water and simmer for about 20-30 minutes depending on their variety without any prior soaking.

You can make either split red lentil pancakes or use regular brown lentils for the recipe. There isn’t much of a difference, except that red lentils cook more quickly and have a sweeter flavor.

You can also use canned lentils – see the tips section below!

Lentils also have a starring role in some of our newest recipes like lentil vegetable soup and lentil quinoa salad.

Protein pancakes for weight loss

Our lentil pancakes are a very weight loss-friendly meal because of numerous lentil benefits, banana nutrients, with egg and whole-grain flour in the recipe that also provide nutritional advantages.

We want to make your weight loss journey easier with our 7-day weight loss meal plan where we’ve done all the hard work for you. We’ve created weekly meal plans full of delicious recipes that will help you lose weight.

Our three regular-sized lentil pancakes with toppings (1 serving) have 335 calories, 18 g protein, 8 g fiber which works very well nutritionally.

Topping our lentil flour pancakes with low-fat greek yogurt is also a great idea because it will add more protein. The best yogurt in this case is plain, sugarless, and low-fat. Though of course, you can add any flavours you like.

Lentil pancakes tips and tricks

Our easy recipe for lentil pancakes can become even better and healthier if you mull over some of our tips.

• Be careful not to over blend the batter, this will activate the gluten and the pancakes won’t be as fluffy and soft. To facilitate the process add the liquid ingredients first to the blender.

• Our lentil pancakes are great frozen and reheated in the oven. So if you want a quick breakfast or snack, just make a few batches, freeze and reheat whenever you want.

• For people who want to cut more calories, we recommend skipping the maple syrup. Do not skip the yogurt though, because it adds good protein. Of course non-dairy yogurt can also be an option.

• Using ¼ cup flour and ¼ oats instead of ½ cup flour is very good as well. Resulting in fewer calories but also slightly less protein.

• Using canned lentils instead of dry lentils is also our suggestion as it will cut your meal prep time. If you want to reduce the sodium content you can rinse canned lentils under running water.

• A non-stick pan is the best tool for frying and flipping our lentil pancakes. Do not spread the pancakes out and make them too thin; so that they don’t lose their fluffiness.

• Note that not much oil is needed – either spray oil or wipe it around with kitchen paper. Just 1 tbsp olive oil is over 120 kcals, and it can hinder weight loss!

Hopefully, you enjoy our lentil pancakes recipe and learn how to make vegetarian pancakes fluffy and delicious. Happy pancake breakfast!

High-Protein Lentil Pancakes

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There is no time for chit-chat when fluffy lentil pancakes are to be cooked. Just follow a few deliciously easy steps.

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Prep Time:5 minutes minutes

Cook Time:10 minutes minutes

Total Time:15 minutes minutes

Servings:2 (2 small pancakes per serving)

Calories:351kcal

Author: Abril Macías

Ingredients

• 1 egg
• 2 tbsp water
• 1 tsp vanilla extract
• 1 medium banana
• ½ cup lentils, cooked
• ½ cup wholegrain flour
• 1 ½ tsp baking powder
• 1 tsp sugar
• Salt to taste
• 1 tsp butter
• ½ cup strawberries (sliced)
• 2 tsp maple syrup
• ½ cup low fat Greek Yogurt (2%)

US CustomaryMetric

Instructions

• Blend the egg, water, vanilla extract, banana, lentils, whole grain flour, baking powder, sugar and salt until you have a thick homogeneous batter. Some lentil streaks will be visible, but don’t worry, they won’t be noticeable when the pancakes are cooked.
  1 egg, 2 tbsp water, 1 tsp vanilla extract, 1 medium banana, ½ cup lentils, cooked, ½ cup wholegrain flour, 1 ½ tsp baking powder, 1 tsp sugar, Salt to taste
  
• Heat the butter in a non-stick pan and turn the heat to low-medium. Make 4 small pancakes or 2 medium ones.

  Cover with a lid if you have. Cook until the top of the pancake appears to be dry, then turn and cook until the bottom of the pancake has browned. Repeat with the rest of the batter.
  1 tsp butter
• Serve lentil banana pancakes with strawberries, maple syrup and low fat greek yogurt as toppings.
  ½ cup strawberries, 2 tsp maple syrup, ½ cup low fat Greek Yogurt
  

NOTES

• Be careful of not over blending the batter, this will activate the gluten and the pancakes won’t be as fluffy and soft. To facilitate the process add the liquid ingredients first to the blender. 
• These are great frozen and reheated in the oven. So for people who want a quick breakfast or snack you just have to make a few batches, freeze and reheat whenever you want. 
• The pancakes are great on their own, so for people who want to cut more calories I recommend skipping the maple syrup. Do not skip the yogurt though, because it adds good protein. 
• Using 1/4 cup flour and 1/4 oats instead of ½ cup flour is very good as well. Resulting in less calories but also slightly less protein.

 

Tips: Use any berries you like!

Make-ahead? Yes, either just the batter or the pancakes themselves.

Freezable? Yes! Again, either the batter or the pancakes (keep the toppings separate).

Love this recipe? We have more:

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Nutrition

Nutrition Facts

High-Protein Lentil Pancakes

Amount per Serving

Calories

351

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

90

mg

30

%

Sodium

 

659

mg

29

%

Potassium

 

911

mg

26

%

Carbohydrates

 

59

g

20

%

Fiber

 

9

g

38

%

Sugar

 

19

g

21

%

Protein

 

18

g

36

%

Vitamin A

 

263

IU

5

%

Vitamin C

 

27

mg

33

%

Calcium

 

246

mg

25

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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