These Red Lentil Pancakes make a quick, kid-friendly breakfast or snack. Prep a batch ahead of time to reheat during the week or freeze some for a quick snack.
Hi friends!
Care to join me for a batch of these Red Lentil Pancakes?! Ever since I tried these Red Lentil Cookies from Real Mom Nutrition, I’ve been on the hunt for more ways to use them. They cook more quickly than other lentils and have even less flavor so it’s easy to blend them into things!
It took a couple of tweaks to get these pancakes just right but once I did, my two year old gobbled them up. I top them with peanut butter or yogurt and sprinkle them with hemp seeds and berries. Also, lentils are a good source of iron, so pairing them with a fruit high in Vitamin C like strawberries or oranges will help increase that iron absorption!
Red Lentil Pancakes
These would also be a fun addition to school lunches! Or spread some peanut butter between them and stack them up for a fun sandwich at snack time. Plus they are so so easy. Just throw everything in a blender and blend until smooth. When you’re cooking the lentils, make a double batch and freeze half so you can just pull them out when you’re ready for another batch of pancakes.
Here’s how you make them:
Red Lentil Pancakes
These Red Lentil Pancakes make a quick, kid-friendly breakfast or snack. Prep a batch ahead of time to reheat during the week or freeze some for a quick snack.
Ingredients
1 cup cooked red lentils (approx 1/3 cup dry)
1 cup old fashioned rolled oats
2 eggs
1/3 – 1/2 cup mashed banana (approx 1 medium)
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/4 cup milk (dairy or non-dairy)
Instructions
Add all ingredients to a blender and blend until smooth.
For best results, let sit 10 min before cooking pancakes on a griddle or in a skillet.
Top as desired!
See what I mean? So easy!
Want more pancakes? Try my Butternut Squash Pancakes, Green Smoothie Pancakes or Sweet Potato Protein Pancakes.
Enjoy!
–Lindsay–
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If you are on the hunt for more red lentil recipes, I love these tortillas:
http://www.veggiejam.com/english/3-ingredient-lentil-tortillas/
I soak these in boiling water for just a few minutes, rather than wait the 3 hours the recipe states. I haven’t tried to freeze them, but they last great in the fridge.
ooh thank you! will definitely check them out!
I can’t wait to try these.
A couple of questions:
– Approximately, how many pancakes does this make?
– Are the oats dry?
Thanks!
Yes dry rolled oats go in the blender. I make about 8 pancakes but depends how big you make them.
These look great!! Healthy plus kids love pancakes, so win-win!!
I have red lentils! I’m going to try these. I just realized where you are located. I’m right down the road.
awesome! hope you enjoy them!
I made a batch of these in silver dollar size and my toddler LOVED them. She kept asking for more. I’m going to try to make/freeze a batch or two before baby arrives next month for easy toddler breakfasts. Thanks!
Also, if you don’t want to stand in front of the stove I found that you can bake them at 350 for 16 minutes in silicone muffin containers. They’re perfect circles and you can make a ton at once!
These are outstanding! Such a great texture and easily doubled.
Is it possible to swap the banana for an egg for extra protein or does that mess up the consistency?
should be fine!