High Protein Lentil Pancakes with Greek Yogurt Topping
At a glance
Fluffy, gluten-free lentil pancakes served with a Greek yogurt and lemon topping, made without flour and packed with plant-based protein.
Ingredients
- 1 cup (200 g) lentils
- 1 banana
- 2 eggs, separated
- 1/2 tsp cinnamon
- 1 tsp baking powder
- Cooking spray or a little vegetable oil
- 2 tbsp Greek yogurt
- 1–2 tsp honey or sugar-free syrup
- Juice of 1/3 lemon
- A pinch of salt
- 1 tsp chia seeds
- Zest of 1 lemon
- 1/4 cup (30 g) walnuts, lightly toasted and chopped
- Fresh blueberries
- Extra honey for drizzling
Method
- 1
Cover the lentils with water and soak for 1–2 hours, or preferably overnight.
- 2
Drain and rinse the lentils thoroughly.
- 3
Separate the eggs. Add the yolks to the lentils and set the whites aside.
- 4
Add the banana and blend everything with an immersion blender until smooth.
- 5
Stir in the cinnamon and baking powder.
- 6
Beat the egg whites until stiff peaks form.
- 7
Gently fold the egg whites into the lentil mixture.
- 8
Lightly spray a skillet with vegetable oil.
- 9
Spoon the batter into the skillet in small mounds.
- 10
Add a little water to the pan and cover with a lid.
- 11
Cook over low-medium heat until set.
- 12
Carefully flip the pancakes and continue cooking under the lid until golden brown.
- 13
Repeat with the remaining batter.
- 14
Mix Greek yogurt, honey (or sugar-free syrup), lemon juice, salt, chia seeds, and lemon zest until smooth.
- 15
Toast the walnuts lightly in a dry skillet and chop them.
- 16
Arrange the pancakes on a plate.
- 17
Spoon the yogurt topping over them.
- 18
Sprinkle with blueberries and toasted walnuts.
- 19
Drizzle with a little extra honey.
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Original video
Source video from Kochen Familie Cool. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=_D4Zb0ZIxH0
Source details
Full credit remains with the original creator.
