These Best-Ever Vegan Easy Healthy Pancakes are so delicious, and don’t require many ingredients at all! Suitable for a plant-based diet, gluten-free diet, they are also oil-free and nut-free! Perfect, ain’t it? They sure are! Oh, did I mention that they are also packed with protein and fiber? – Yep, that too!
Healthy vegan pancakes made from lentils and sweetened with fruit. These vegan pancakes are high in plant protein from red split lentils, oats, and flax seeds. Free of wheat, nuts, dairy, eggs, oil, and butter so suitable for whole food plant-based diets.
If you are not a lover of a banana, simply sub it for boiled sweet potato or apple sauce!
I love these vegan protein pancakes recipe as it uses no flours and instead uses whole foods that are inexpensive. These pancakes are definitely my number one favorite Vegan pancakes ever! This recipe is both simple and affordable. One serving of 4 pancakes/half of this recipe has 18g of plant protein.
I’m using red split lentils for these healthy vegan pancakes. Red split are very inexpensive and give a great fluffy texture.
Do let me know how you found these Best-Ever Vegan Easy Healthy Pancakes! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!
Recipe serves two ( makes about 8-10 pancakes )
1/2 cup / 95g Red split lentils
1 cup / 90g Oats (use certified gluten-free oats to make these pancakes GF )
2 medium-sized Bananas ( can sub it for boiled sweet potato or apple sauce )
2 tbsp Flaxseeds
1 tbsp Apple cider vinegar
3/4 cup/180ml cup Water
To top the pancakes:
Maple syrup to serve ( optional )
Fresh berries to serve (optional)
1. Soak the lentils overnight or for at least an hour in hot water. Rinse and drain lentils then add to a blender with everything else. Blend until all broken up, about 2 minutes.
2. Pour about a ladle of batter into a non-stick frying pan, spread out to about 5-6″ in diameter, and cook for about 2 minutes on low to medium until the pancake starts to bubble and has gone darker.
3. Toss the protein pancake and cook on the other side for another 2 minutes.
Serve the vegan healthy pancakes straight away and any leftovers will be good for 3 days (kept in the fridge)
4. These protein pancakes are great topped with fresh berries and maple syrup.
Each serving contains approximately 380-400 calories and around 16-18g of protein!