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Wholesome vegan protein-rich pancakes
Wholesome vegan protein-rich pancakes with Red Lentils
- Serves 2
- 15 Minutes
- Breakfast, Dessert
- Vegan, Gluten-Free, Nut-Free
- 404 Calories
What’s a better way to start a day than with a cozy, delicious and filling breakfast?
Being the first meal of the day (unless you are among intermittent fasters that skip it), breakfast is an important contribution to a starting your day the right way.
Have you ever noticed that a day started with a quick breakfast bite on the go is usually followed with less healthy choices for the following meals? I noticed such trend for myself, and that’s why I strive to have a wholesome, satisfying breakfast every morning.
These Vegan Protein Pancakes are an example for such a meal! Gluten-free, sugar-free, loaded with complex carbs, fiber and protein, these pancakes will give you a boost of energy to last for hours. Being naturally rich in protein, these pancakes would also make a great post-workout treat.
Red lentils, the main ingredient of these pancakes, are a wholesome product that is very nutritious. A serving of these Wholesome Vegan Protein Pancakes exceed a daily RV (recommended value) of manganese and over a third of RV of phosphorous, zinc, vitamin B1 and folate.
The process of making these pancakes is pretty straightforward. The only specific is a need to pre-soak the lentils so that they absord the water and are easy to blend and become a batter. The pancakes from the lentil batter are fluffy, creamy, slightly different than from the wheat flour, but the taste of lentils is nowhere to be found.
Serve these lentil pancakes with your favorite toppings: fruits and berries, maple syrup, peanut butter or any other. Enjoy while still hot.
Wholesome Vegan Protein Pancakes with Red Lentils
These protein-packed pancakes are an ideal way to start your day with a delicious, nutritious and filling breakfast.
Servings: 2
Calories: 404kcal
Equipment
- Blender
- Frying pan
Ingredients
- 3/4 cup red lentils soaked overnight
- 1/2 cup soy milk
- 1 banana mashed
- 1 tsp baking powder
- 3 tbsp whole wheat flour (or oat for gluten-free)
- 1 tsp coconut oil
Instructions
- Drain and rinse soaked red lentils and blend until smooth.
- Add the rest of ingredients and mix until combined.
- Heat a pan over medium heat, melt a bit of coconut oil and pour batter to form pancakes.
- Cook for a couple of minutes from each side, until lightly golden.
- Serve with your favorite toppings: fruits, berries, maple syrup or/and peanut butter.
Nutrition Facts:
Nutrition facts per 1 serving of the panckes without extra toppings: 
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