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Recipe by

Lentils.org

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Banana-Oatmeal Pancakes with Lentils

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 18

What a great way to start the day!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) old fashioned rolled oats

    1 cup (250 mL) all-purpose flour

    ¼ cup (60 mL) brown sugar

    1 tsp (5 mL) cinnamon

    2 tsp (10 mL) baking powder

    ½ tsp (2 mL) baking soda

    ¼ tsp (1 mL) salt

    ¾ cup (175 mL) plain yogurt

    ¾ cup (175 mL) 2% milk

    ¼ cup (60 mL) canola oil

    2 large eggs

    1 tsp (5 mL) vanilla extract

    2 over-ripe bananas, mashed

    2/3 cup (150 mL) cooked red lentils

    1 Tbsp (15 mL) canola oil


Directions

  1. In a large bowl, stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt.
  2. In a smaller bowl, whisk together yogurt, milk, 1/4 cup (60 mL) canola oil, eggs and vanilla. Add dry ingredients along with banana and lentils, and stir until just combined.
  3. In a heavy skillet, over medium-high heat, add 1 Tbsp (15 mL) canola oil. Add batter to skillet using approximately 1/4 cup (60 mL) per pancake. The batter willl be thick so you may need to spread it out with the back of a spoon. Cook for a couple of minutes, until bubbles begin to break through the surface and the bottom is golden. Keep the heat to medium, as these will take longer to cook through than most pancakes, and you do not want them to burn on the bottoms. Flip over with a thin spatula and cook until they are golden on the other side and springy to the touch. Keep the pancakes warm on a rack set on a baking sheet in a 250˚F (120˚C) oven while you finish cooking the remaining pancakes.
  4. Serve drizzled with maple syrup.

Nutritional Information

  • Serving Size: 1 pancake
  • Per serving:
  • Calories 130
  • Total Fat 5 g
  • Saturated Fat 0.5 g
  • Cholesterol 20 mg
  • Carbohydrates 17 g
  • Dietary Fibre 2 g
  • Sugar 6 g
  • Protein 4 g
  • Sodium 135 mg
  • Potassium 122 mg
  • Folate 29 mcg