Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. The word ‘pancakes’ alone probably makes your mouth water. What about low-calorie high-protein pancakes topped with strawberries, maple syrup, and greek yogurt? Very heartening indeed! You may be a little surprised with lentils in our healthy banana pancakes recipe. It’s partly because of their contribution that we call these pancakes healthy. We’ve made certain that our vegetarian pancakes are nutritionally rich and contain a good amount of protein, and we are proud to call them weight loss pancakes! Pancakes are famous all over the world and come in different shapes, sizes, and flavours. “There is hardship in everything except eating pancakes”, Charles Spurgeon said. Let’s trust him on that. We’re also super proud of how easy these pancakes are to make ahead – you can freeze the batter and defrost whenever you fancy a batch. They are one of our favorite freezable veggie recipes.
Lentil pancakes – no hardship here!
There are definitely many reasons to love pancakes. They’re fun and quick to cook, plus you can fill and top them with anything you want. Apparently, these flat round cakes have a very long history. Archaeologists suggest that pancakes were eaten by our prehistoric ancestors and they were the most common cereal food back then. Imagine having a pancake fried on something like real hot rock! We aren’t of course cooking our lentil pancakes in a primeval way but instead on a modern non-stick pan. Probably a little bit easier, and cleaner.
Lentils – an inexpensive source of protein
Lentils are one of the earliest cultivated crops spread throughout the world. We’re clearly dealing with some prehistoric elements in this lentil pancakes recipe. Lentils load our weight loss pancakes (and more high protein meal ideas here!) with true protein power, B vitamins, potassium, folate, iron, and fiber. The nutrient contents of lentils are clearly suitable for a vegetarian weight loss diet. You’ll have to cook lentils before adding them to our pancake batter. To do so, just rinse them, bring them to a boil in three times the volume of water and simmer for about 20-30 minutes depending on their variety without any prior soaking. You can make either split red lentil pancakes or use regular brown lentils for the recipe. There isn’t much of a difference, except that red lentils cook more quickly and have a sweeter flavor. You can also use canned lentils – see the tips section below! Lentils also have a starring role in some of our newest recipes like lentil vegetable soup and lentil quinoa salad.
Protein pancakes for weight loss
Our lentil pancakes are a very weight loss-friendly meal because of numerous lentil benefits, banana nutrients, with egg and whole-grain flour in the recipe that also provide nutritional advantages. We want to make your weight loss journey easier with our 7-day weight loss meal plan where we’ve done all the hard work for you. We’ve created weekly meal plans full of delicious recipes that will help you lose weight. Our three regular-sized lentil pancakes with toppings (1 serving) have 335 calories, 18 g protein, 8 g fiber which works very well nutritionally. Topping our lentil flour pancakes with low-fat greek yogurt is also a great idea because it will add more protein. The best yogurt in this case is plain, sugarless, and low-fat. Though of course, you can add any flavours you like.
Lentil pancakes tips and tricks
Our easy recipe for lentil pancakes can become even better and healthier if you mull over some of our tips.
Be careful not to over blend the batter, this will activate the gluten and the pancakes won’t be as fluffy and soft. To facilitate the process add the liquid ingredients first to the blender.
Our lentil pancakes are great frozen and reheated in the oven. So if you want a quick breakfast or snack, just make a few batches, freeze and reheat whenever you want.
For people who want to cut more calories, we recommend skipping the maple syrup. Do not skip the yogurt though, because it adds good protein. Of course non-dairy yogurt can also be an option.
Using ¼ cup flour and ¼ oats instead of ½ cup flour is very good as well. Resulting in fewer calories but also slightly less protein.
Using canned lentils instead of dry lentils is also our suggestion as it will cut your meal prep time. If you want to reduce the sodium content you can rinse canned lentils under running water.
A non-stick pan is the best tool for frying and flipping our lentil pancakes. Do not spread the pancakes out and make them too thin; so that they don’t lose their fluffiness.
Note that not much oil is needed – either spray oil or wipe it around with kitchen paper. Just 1 tbsp olive oil is over 120 kcals, and it can hinder weight loss!
Hopefully, you enjoy our lentil pancakes recipe and learn how to make vegetarian pancakes fluffy and delicious. Happy pancake breakfast!
