I love this vegan protein pancakes recipe as it uses no flours and instead uses whole foods that are inexpensive. This recipe is both simple and affordable. One serving of 4 pancakes / half of this recipe has 18g of plant protein.
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 it's all broken up for about 2 minutes.
Pour about 1/3 of a cup of batter into a non-stick frying pan and spread out to about 5-6" diameter. Cook for about 2 minutes on low to medium until the pancake starts to bubble and has gone darker. 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. These protein pancakes are great topped with fresh berries and date syrup.
Ingredients
Directions
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 it's all broken up for about 2 minutes.
Pour about 1/3 of a cup of batter into a non-stick frying pan and spread out to about 5-6" diameter. Cook for about 2 minutes on low to medium until the pancake starts to bubble and has gone darker. 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. These protein pancakes are great topped with fresh berries and date syrup.