Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Lentil Sheet Pan Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Healthy/Easy
  • Diet: Gluten Free, Vegan

Description

These Red Lentil Sheet Pan Pancakes are a nutritious, protein-packed, and gluten-free breakfast option featuring soaked red lentils, oats, banana, and dates blended into a smooth batter and baked in a sheet pan for fluffy, easy-to-serve pancakes. You can customize with your favorite toppings like berries, nuts, or dark chocolate chips, making them perfect for a wholesome start to your day.

Ingredients

Scale

Main Ingredients

  • 1 cup split red lentils
  • 1 cup rolled oats or high protein rolled oats
  • 1 large banana
  • 1 ¼ cups unsweetened nondairy milk, plus 1 to 2 tablespoons more as needed
  • 1 tablespoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon vanilla extract
  • 3 large Medjool dates, pitted

Optional Toppings

  • Berries (such as blueberries, raspberries)
  • Chopped apple
  • Slivered almonds or crushed peanuts
  • Hemp hearts
  • Dark chocolate chips

Instructions

  1. Soak Lentils: Bring a few cups of water to a boil in a kettle or small saucepan. Place the uncooked split red lentils in a heatproof bowl and pour the hot water over them, fully covering the lentils since they will expand. Soak for 30 minutes, topping off water if needed. Drain using a fine-mesh sieve, rinse under running water, and drain well.
  2. Blend the Batter: Add the soaked and drained lentils, rolled oats, banana, 1 ¼ cups unsweetened nondairy milk, baking powder, apple cider vinegar, cinnamon, vanilla extract, and pitted dates to a high-speed blender. Blend until completely smooth.
  3. Transfer Batter: Pour the blended batter evenly into three separate baking dishes or a single nonstick rimmed sheet pan (10×15 inch or 9×13 inch). The batter should be roughly 1½ inches deep. Tap gently to level the surface.
  4. Add Toppings: Sprinkle your choice of optional toppings directly on top of the batter if desired, adding space so the batter can rise properly.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the pancakes until the center is fully set and a toothpick inserted comes out clean, about 35-40 minutes. If the top browns too quickly, loosely tent with foil to prevent burning.
  6. Serve and Store: Allow the pancakes to cool completely before removing from the pan using a spatula if baked in glassware. Serve warm with unsweetened plant-based yogurt and a drizzle of nut or tahini for added heart-healthy fats. Store leftovers covered in the refrigerator for up to 5 days.

Notes

  • Sweetness: Adjust sweetness by using 2 to 3 dates or substitute with 3 to 4 tablespoons maple syrup. The recipe works without dates but is perfect with 3.
  • Fluffy Tip: Add baking powder and apple cider vinegar last and blend quickly to promote fluffiness. Pour batter immediately to allow rising space and avoid dense pancakes by not overloading toppings.
  • Container: Dividing the batter into smaller baking dishes gives the best texture. Use glass containers or nonstick rimmed quarter-sheet pans keeping batter about 1½ inches thick.
  • Greasing the Pan: Lightly oil glass baking dishes if you plan to remove the pancakes whole. Parchment paper or silicone mats also work well to prevent sticking.
  • Baking: Maintain batter depth around 1½ inches to ensure even baking and moist, fluffy texture.
  • Extra Protein: Use high-protein rolled oats to boost the protein content in the pancakes.

Find it online: https://justworthi.com/red-lentil-sheet-pan-pancakes-recipe/