Lentil Pancakes with Berries
Start your morning with a wholesome twist on a beloved classic by whipping up these irresistible Lentil Pancakes with Berries. Packed with protein-rich red lentils, hearty rolled oats, and a hint of natural sweetness from maple syrup and vanilla, these pancakes are as nutritious as they are delicious. Blended to smooth perfection, the batter yields fluffy, golden pancakes that pair beautifully with a medley of fresh berries for a naturally tangy and sweet topping. Perfect for gluten-free and dairy-free diets, this recipe is a versatile option for breakfast or brunch. Customize your stack with optional garnishes like extra maple syrup, chopped nuts, or a dollop of creamy yogurt to elevate the experience. Ready in just 40 minutes, these pancakes will become your go-to for an energizing start to the day.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2.5 cups Water
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup
- 1 cup Almond milk (unsweetened)
- 1 tablespoon Coconut oil (for greasing the pan)
- 1 cup Fresh mixed berries (e.g., blueberries, strawberries, raspberries)
- Optional toppings: additional maple syrup, chopped nuts, or yogurt
Instructions
Rinse the red lentils under cold water, then soak them in 2 cups of water for 2 hours or overnight until softened.
Once the lentils are soaked, drain any excess water and add them to a blender along with the rolled oats, baking powder, salt, vanilla extract, maple syrup, and almond milk.
Blend the mixture on high speed until smooth and creamy. The batter should be slightly thick but pourable. If it feels too thick, add a tablespoon of almond milk at a time until the desired consistency is reached.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
Pour 1/4 cup of batter onto the griddle for each pancake. Spread it out slightly to form even rounds.
Cook the pancakes for about 2-3 minutes on one side, until bubbles start to form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, re-greasing the pan as needed.
Serve the pancakes warm, topped with fresh mixed berries and any optional toppings like additional maple syrup, chopped nuts, or yogurt.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1265 mg | 55% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 46.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 628 mg | 48% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
