High-Protein Lentil Pancakes
Servings: 2 (2 small pancakes per serving)
Calories: 351kcal
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Ingredients
- 1 egg
- 2 tbsp water
- 1 tsp vanilla extract
- 1 medium banana
- ½ cup (100 g) lentils, cooked
- ½ cup (60 g) wholegrain flour
- 1 ½ tsp baking powder
- 1 tsp sugar
- Salt to taste
- 1 tsp butter
- ½ cup (100 g) strawberries (sliced)
- 2 tsp maple syrup
- ½ cup (110 g) low fat Greek Yogurt (2%)
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.
- 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.
- Serve lentil banana pancakes with strawberries, maple syrup and low fat greek yogurt as toppings.
Nutrition
Calories: 351kcal | Carbohydrates: 59g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 659mg | Potassium: 911mg | Fiber: 9g | Sugar: 19g | Vitamin A: 263IU | Vitamin C: 27mg | Calcium: 246mg | Iron: 4mg