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!
I was out and about visiting New York. I got up one day and decided to get some vegan breakfast in New York. I found this cute little place that served some epic vegan pancakes. So when I came back, I fancied pancakes, so I made some!
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!
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laura25 May 2020 at 16h27
I have made oat waffles with beans and this variation caught my attention. I made these, a bit rubbery and did not rise.
I am wondering if a tad less flax and some soda would help.
elena25 May 2020 at 16h59
Oh no! Did you follow this pancake recipe precisely?
Rebecca Moore3 August 2020 at 18h01
I followed this recipe exactly, and the texture was fine. But they tasted really bad. What can i add yo make them taste better? I love the concept of lentil pancakes.
elena3 August 2020 at 20h04
I am sorry that you did not like the taste – I personally loved it. To make it tastier, perhaps use more sweeteners, or add chocolate spread to your pancakes or more maple syrup when eating.