Red Lentil Sheet Pan Pancakes Recipe
Delicious and nutritious Red Lentil Sheet Pan Pancakes made with soaked red lentils, oats, banana, and natural sweeteners. These fluffy, protein-packed pancakes are baked on a sheet pan for effortless preparation and can be customized with a variety of toppings for a wholesome breakfast or snack option.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegan
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
- Chopped apple
- Slivered almonds or crushed peanuts
- Hemp hearts
- Dark chocolate chips
Instructions
- 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, and no longer. If the water level drops below the lentils, top off with more hot water. Drain using a fine-mesh sieve, rinse under running water, and drain well.
- Blend: Add drained soaked lentils, oats, banana, milk, baking powder, apple cider vinegar, cinnamon, vanilla, and pitted dates to a high-speed blender. Blend until completely smooth.
- Transfer batter: Pour the batter into three baking dishes so it is about 1½ inches deep, or 1 (10×15 inch or 9×13 inch) nonstick rimmed sheet pan. Tap gently to level.
- Add toppings: Sprinkle fruit and toppings directly on top, if using.
- Bake: Bake at 350°F until the center is fully set and a toothpick comes out clean—about 35-40 minutes at this depth. Tent loosely with foil if the top browns too quickly.
- Serving: Allow to cool completely, then cover and store in the refrigerator for up to 5 days, or enjoy immediately while warm. You can use a spatula to remove the pancakes from glassware. Serve with unsweetened plant-based yogurt to boost protein and drizzle with nut or tahini for heart-healthy fats.
Notes
- Sweetness: Use 2 to 3 dates. These are perfect with 3 dates, but the recipe will work without dates. Alternatively, use 3 to 4 tablespoons maple syrup.
- Fluffy tip: Add both the baking powder and apple cider vinegar to the blender last so they bubble a bit, blend quickly, and immediately pour the batter into the baking dish for the fluffiest texture. Do not overload the toppings or the batter will end up denser. Give it space to rise.
- Container: Dividing the batter into smaller bakes gives the best texture. Use three glass storage containers (about 8 × 6.5 × 3 inches each), or two nonstick rimmed quarter-sheet pans (9 × 13 inches). Most baking dishes that keep the batter around 1½ inches thick will work.
- Greasing the pan: If baking in glass and planning to remove the pancakes, lightly oil the dish so they release easily. Use a metal spatula to release the sides, or use parchment or a silicone mat.
- For baking: Pour the batter into the dish so it is about 1½ inches deep. This ensures even baking and a moist, fluffy texture.
- For extra protein: Use high-protein rolled oats.
Keywords: red lentil pancakes, vegan pancakes, gluten free pancakes, healthy breakfast, plant-based pancakes, baked pancakes, lentils recipe
Find it online: https://busyrecipe.com/red-lentil-sheet-pan-pancakes-recipe/