Red Lentil Sheet Pan Pancakes Recipe

Looking for a delicious and easy breakfast option? Look no further than these Red Lentil Sheet Pan Pancakes! Packed with nutritious ingredients and bursting with flavor, this recipe is perfect for any occasion.

Why You’ll Love This Recipe?

• Great flavors: The combination of red lentils, oats, and bananas creates a unique and tasty pancake experience.
• Quick prep time: With just a few simple steps, you can have these pancakes ready in no time.
• Perfect for meal prep: Make a batch ahead of time and enjoy them throughout the week for a hassle-free breakfast option.

Ingredient Notes:

• split red lentils: Adds protein and a hearty texture to the pancakes.
• rolled oats: Provides fiber and a chewy consistency.
• large banana: Adds natural sweetness and helps bind the ingredients together.
• unsweetened nondairy milk: Creates a creamy batter, feel free to use your favorite plant-based milk.
• baking powder: Helps the pancakes rise and become fluffy.
• apple cider vinegar: Reacts with the baking powder for extra fluffiness.
• Ceylon cinnamon: Adds warmth and flavor to the pancakes.
• vanilla extract: Enhances the overall taste of the pancakes.
• Medjool dates: Adds natural sweetness, can be substituted with maple syrup.

Optional Toppings:

• Berries
• Chopped apple
• Slivered almonds or crushed peanuts
• Hemp hearts
• Dark chocolate chips

Step-by-Step Instructions:

1. Soak lentils in hot water for a few minutes, then drain and rinse.
2. Blend soaked lentils, oats, banana, milk, baking powder, apple cider vinegar, cinnamon, vanilla, and dates until smooth.
3. Pour batter into a baking dish, add toppings, and bake until set.
4. Serve with yogurt and nut butter for a delicious breakfast treat.

Helpful Tips:

• Add baking powder and apple cider vinegar last for the fluffiest texture.
• Divide the batter into smaller bakes for the best results.
• Grease the pan if planning to remove the pancakes for easier release.
• Use high-protein rolled oats for an extra protein boost.

Expert Tips for the Best Results:

1. Use a high-speed blender for a smooth batter.
2. Allow the batter to rest for a few minutes before baking for better texture.
3. Experiment with different toppings for variety.

Serving Suggestions:

Enjoy these pancakes with a side of fresh fruit or a warm cup of coffee for a comforting breakfast.

this Recipe

Storage and Reheating Tips:

Store leftover pancakes in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

Frequently Asked Questions:

1. Can I make these pancakes gluten-free? – Yes, simply use certified gluten-free oats.
2. Can I freeze the pancakes? – Yes, they freeze well for up to a month.
3. Can I use a different type of lentils? – Red lentils work best for this recipe, but you can experiment with other varieties.

Conclusion:

These Red Lentil Sheet Pan Pancakes are a nutritious and delicious way to start your day. Give this recipe a try and enjoy a wholesome breakfast that will keep you satisfied and energized. Share your feedback and let us know how you liked it!

Red Lentil Sheet Pan Pancakes Recipe

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• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Baking
• Diet: Vegan

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Description

These Red Lentil Sheet Pan Pancakes are a nutritious and delicious breakfast option. Made with red lentils, oats, banana, and topped with your favorite fruits and nuts, they are easy to make and perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 1 cup split red lentils
• 1 cup rolled oats or high protein rolled oats
• 1 large banana
• 1 ¼ cups unsweetened nondairy milk
• 1 tablespoon baking powder
• 1 teaspoon apple cider vinegar
• 1 teaspoon Ceylon cinnamon
• 1 teaspoon vanilla extract
• 3 large Medjool dates

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Instructions

1. Soak lentils: Bring water to a boil, soak lentils for 30 minutes, drain and rinse.
2. Blend: Blend soaked lentils, oats, banana, milk, baking powder, vinegar, cinnamon, vanilla, and dates until smooth.
3. Transfer batter: Pour into baking dish, add toppings.
4. Bake: Bake at 350°F for 35-40 minutes.
5. Serving: Allow to cool, store or enjoy while warm.

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Notes

• Sweetness: Use 2-3 dates or maple syrup for sweetness.
• Fluffy tip: Add baking powder and vinegar last for a fluffy texture.
• Container: Divide batter for best texture.
• Greasing the pan: Lightly oil the dish for easier removal.
• For baking: Ensure batter is 1½ inches deep.
• For extra protein: Use high-protein rolled oats.