Vegan Lentil Flour Pancake
Transform your mornings with the wholesome goodness of Vegan Lentil Flour Pancakes—an easy, protein-packed breakfast recipe that's both gluten-free and plant-based. Crafted with nutrient-rich lentil flour and enhanced by the natural sweetness of maple syrup and vanilla extract, these pancakes are light, fluffy, and perfectly satisfying. A simple flaxseed "egg" and a splash of apple cider vinegar lend a subtle tang while ensuring ideal texture without compromising on flavor. This versatile batter comes together in minutes, making it perfect for busy mornings. Serve these golden pancakes warm, topped with fresh fruit, a drizzle of maple syrup, or a dollop of nut butter for a nourishing start to your day.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup lentil flour
- 0.75 cup unsweetened almond milk
- 0.25 cup water
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 teaspoon coconut oil (or non-stick spray)
Instructions
In a small bowl, mix the ground flaxseed with 2 tablespoons of water to create flaxseed 'egg'. Let it sit for 5 minutes to thicken.
In a large mixing bowl, combine the lentil flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In another bowl, whisk together the almond milk, water, apple cider vinegar, maple syrup, vanilla extract, and the flaxseed 'egg'.
Pour the wet ingredients into the dry ingredients. Mix gently until you have a smooth, lump-free batter. Be careful not to overmix as it may affect the texture of the pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of coconut oil or non-stick spray.
Once the skillet is hot, pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook the pancake for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip carefully and cook for an additional 2-3 minutes until golden brown on the other side.
Repeat the process with the remaining batter, greasing the skillet as necessary between batches.
Serve warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 990 mg | 21% | |
*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.
