Red Lentil Sheet Pan Pancakes Recipe
These Baked Red Lentil Protein Pancakes are an easy blender recipe for a sheet pan or meal prep. Naturally high fiber, steady energy, no flipping, and customizable.
Servings: 3 servings
Calories: 552kcal
Equipment
- 3 glass storage containers approximately 8×6.5x3 inches, or 2 quarter sheets (9×13 inches) nonstick rimmed sheet pans
Ingredients
- 1 cup split red lentils
- 1 cup rolled oats or high protein rolled oats (see notes)
- 1 large banana
- 1 ¼ cups unsweetened nondairy milk plus 1 to 2 tablespoons more as needed
- 1 tablespoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon vanilla extract
- 3 large Medjool dates see notes
Optional Toppings
- Berries
- Chopped apple
- Slivered almonds or crushed peanuts
- Hemp hearts
- Dark chocolate chips
Instructions
- Soak lentils: Bring a few cups of water to a boil in a kettle or small saucepan. Place the uncooked split red lentils in a heatproof bowl and pour the hot water over them, fully covering the lentils since they will expand. Soak for 30 minutes, and no longer. If the water level drops below the lentils, top off with more hot water. Drain using a fine-mesh sieve, rinse under running water, and drain well.
- Blend: Add drained soaked lentils, oats, banana, milk, baking powder, apple cider vinegar, cinnamon, vanilla, and pitted dates to a high-speed blender. Blend until completely smooth.
- Transfer batter: Pour the batter into three baking dishes so it is about 1½ inches deep, or 1 (10×15 inch or 9×13 inch) nonstick rimmed sheet pan. Tap gently to level.
- Add toppings: Sprinkle fruit and toppings directly on top, if using.
- Bake at 350°F until the center is fully set and a toothpick comes out clean — about 35–40 minutes at this depth. Tent loosely if the top browns too quickly.
- Serving: Allow to cool completely, then cover and store in the refrigerator for up to 5 days, or enjoy immediately while warm. You can also use a spatula to remove the pancakes from the glassware. Serve with unsweetened plant-based yogurt to boost protein and and drizzle of nut or tahini for heart-healthy fats.
Notes
Sweetness: Use 2 to 3 dates. These are perfect with 3 dates, but the recipe will work without dates. (Or use 3 to 4 tablespoons maple syrup.)
Fluffy tip: Add both the baking powder and apple cider vinegar to the blender last so they bubble a bit, blend quickly, and immediately pour the batter into the baking dish for the fluffiest texture. Do not overload the toppings ior the batter will end up more dense. Give it space to rise.
Container: Dividing the batter into smaller bakes gives the best texture. I used three glass storage containers (about 8 × 6.5 × 3 inches each). You can also use two nonstick rimmed quarter-sheet pans (9 × 13 inches). Most baking dishes that keep the batter around 1½ inches thick will work.
Greasing the pan: If baking in glass and planning to remove the pancakes, lightly oil the dish so they release easily. Use a metal spatula to release the sides. Or use parchment or a silicone mat.
For baking: Pour the batter into the baking dish so it is about 1½ inches deep. This ensures even baking and a moist, fluffy texture.
For extra protein, use high-protein rolled oats. I link my favorite option in my Healthy Ingredients List.
Nutrition
Calories: 552kcal | Carbohydrates: 100g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 41mg | Potassium: 1617mg | Fiber: 28g | Sugar: 23g | Vitamin A: 265IU | Vitamin C: 7mg | Calcium: 386mg | Iron: 9mg
