Nut-Free Lentil Pancakes
Start your day right with these fluffy and flavorful Nut-Free Lentil Pancakes, a protein-packed breakfast option that’s perfect for those avoiding nuts. Made with red lentils, oat flour, and a touch of cinnamon, these pancakes are naturally gluten-free and offer a wholesome twist on traditional recipes. The combination of unsweetened applesauce, vanilla extract, and a splash of lemon juice creates a delightful balance of sweetness and tang, while melted coconut oil ensures a soft, melt-in-your-mouth texture. Quick to prepare with just 20 minutes of soaking and a few simple steps, these pancakes are a hearty choice for busy mornings. Serve them warm with your favorite toppings like fresh fruit, dairy-free yogurt, or a drizzle of maple syrup for a nourishing, nut-free treat!
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Recipe Information
Ingredients
- 1 cup red lentils, dried
- 2 cups water
- 1 cup oat flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
Place the rinsed lentils in a bowl and cover with 2 cups of water. Let them soak for at least 20 minutes.
After soaking, drain the lentils and transfer them to a blender. Add 1 cup of milk and blend until smooth and creamy.
In a large mixing bowl, combine the oat flour, baking powder, salt, and ground cinnamon.
Add the lentil mixture, unsweetened applesauce, vanilla extract, and melted coconut oil to the dry ingredients. Stir until just combined, ensuring not to overmix.
Add the lemon juice and gently fold it in to enhance fluffiness.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of additional coconut oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook the other side until golden brown, another 2-3 minutes.
Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or yogurt.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 28.5 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 529 mg | 41% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2744 mg | 58% | |
*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.
