Lentil Sheet-Pan Pancakes

Ingredients

• 1 cup split red lentils (soaked)
• 1 cup rolled oats
• 1 banana (large)
• 1.25 cup unsweetened milk (any variety)
• 1 tbsp baking powder
• 1 tsp apple cider vinegar
• 1 tsp Ceylon cinnamon
• 1 tsp vanilla extract
• 2 Medjool dates (pitted; use 2-3)
• toppings (berries, apple, nuts, seeds, or dark chocolate)
• 1 egg (optional for structure and lightness)

Steps

1. 1

   Soak the split red lentils in boiling water for 30 minutes.

2. 2

   Drain and rinse the soaked lentils thoroughly.

3. 3

   Preheat your oven to 180°C (350°F).

4. 4

   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.

5. 5

   Blend all ingredients until the batter is completely smooth.

6. 6

   Line or grease a sheet pan. Pour the batter into the pan, ensuring it is about 1½ inches deep.

7. 7

   Lightly add your chosen toppings (berries, nuts, or seeds) over the surface of the batter.

8. 8

   Bake at 180°C for 35-40 minutes until the pancake is set.

9. 9

   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 per serving

• breakfast
• pancakes
• high-protein
• high-fiber
• plant-based
• meal-prep
• baked
• vegetarian