Lentil Sheet-Pan Pancakes
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A high-fiber, plant-based breakfast made with red lentils and oats. These baked pancakes are nutrient-dense, providing steady energy and a significant amount of plant protein.
- Time
- 75 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Breakfast
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 135 g
- 300 g
- 12 g
- 5 g
- 3 g
- 4 g
- 50 g
- 30 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 840 g before cooking, which is about 280 g per serving.
Steps
Soak the split red lentils in boiling water for 30 minutes.
Drain and rinse the soaked lentils thoroughly.
Preheat your oven to 180°C (350 °F) (350°F (180 °C)).
Place the lentils, rolled oats, banana, milk, baking powder, apple cider vinegar, cinnamon, vanilla extract, and pitted dates into a blender. If using the optional egg for structure, add it now.
Blend all ingredients until the batter is completely smooth.
Line or grease a sheet pan. Pour the batter into the pan, ensuring it is about 1½ inches deep.
Lightly add your chosen toppings (berries, nuts, or seeds) over the surface of the batter.
Bake at 180°C (350 °F) for 35-40 minutes until the pancake is set.
Allow to cool slightly, then slice into portions and serve.
Notes
The base recipe is low in fat; serving with Greek yogurt or nut butter is recommended for a more balanced and satisfying meal. Adding an egg to the batter improves structure and lightness but makes the dish non-vegan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 509
- Protein
- 25 g
- Carbs
- 91 g
- Fat
- 6 g
- Fiber
- 26 g
Where the calories come from
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