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