Nut-Free Lentil Pancakes

Start your day with a nutritious twist by indulging in these Nut-Free Lentil Pancakes – a wholesome, protein-packed breakfast option that's both delicious and allergen-friendly. Made with red lentils and oat flour, these pancakes boast a naturally nut-free, plant-based recipe perfect for anyone with dietary restrictions. Flavored with warm cinnamon, vanilla, and a hint of lemon for added fluffiness, they achieve the perfect balance of hearty and light. Unsweetened applesauce and coconut oil lend moisture and richness without the need for processed ingredients. Ready in under an hour and featuring simple pantry staples, these golden pancakes pair beautifully with fresh fruit, a drizzle of maple syrup, or creamy yogurt. Whether you're seeking a gluten-free breakfast or just looking to elevate your morning routine with a healthy twist, Nut-Free Lentil Pancakes are a must-try!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 2

Place the rinsed lentils in a bowl and cover with 2 cups of water. Let them soak for at least 20 minutes.

Step 3

After soaking, drain the lentils and transfer them to a blender. Add 1 cup of milk and blend until smooth and creamy.

Step 4

In a large mixing bowl, combine the oat flour, baking powder, salt, and ground cinnamon.

Step 5

Add the lentil mixture, unsweetened applesauce, vanilla extract, and melted coconut oil to the dry ingredients. Stir until just combined, ensuring not to overmix.

Step 6

Add the lemon juice and gently fold it in to enhance fluffiness.

Step 7

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of additional coconut oil.

Step 8

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.

Step 9

Carefully flip the pancakes and cook the other side until golden brown, another 2-3 minutes.

Step 10

Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.

Step 11

Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, or yogurt.

Nutrition Facts

Serving size	1195.7 grams (1195.7g)

Amount per serving	% Daily Value*
Calories	1526

Total Fat 42.90g	55%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 0.00g
Cholesterol 20mg	7%
Sodium 2216mg	96%
Total Carbohydrate 220.20g	80%
Dietary Fiber 30.20g	108%
Total Sugars 28.50g
Protein 73.50g	147%

Vitamin D 100IU	500%
Calcium 529mg	41%
Iron 19mg	108%
Potassium 2744mg	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.

Source of Calories

Fat: 24.7%

Protein: 18.8%

Carbs: 56.4%