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The lentil pancakes are served on the plate with fork and topped with strawberries, maple syrup and low fat greek yogurt | Hurry The Food Up

HP - Lentil Pancakes

Course: Breakfast, Desserts, Lunch
Time: Max 20 min
Calories: 150 - 450 kcal
Type: Higher Calories, pancake rotation
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 548kcal
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US Customary - Metric

Ingredients

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.
    The ingredients are blended in food processor | Hurry The Food Up
  • Heat a non-stick pan and add about ⅙ of the batter (the recipe makes 6 pancakes total). Turn the heat to low and cover with a lid. 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.
    The pancakes topped with strawberries, maple syrup and low fat greek yogurt are on the plate | Hurry The Food Up

Nutrition

Calories: 548kcal | Carbohydrates: 99g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 1269mg | Potassium: 1639mg | Fiber: 14g | Sugar: 39g | Vitamin A: 374IU | Vitamin C: 54mg | Calcium: 440mg | Iron: 6mg