Printable recipe cardKochen Familie Cool
High Protein Lentil Pancakes with Greek Yogurt Topping
Original source
Kochen Familie Cool on YouTubeFluffy high-protein lentil pancakes with banana, cinnamon and whipped egg whites, topped with lemon yogurt, blueberries and walnuts.
Fluffy high-protein lentil pancakes with banana, cinnamon and whipped egg whites, topped with lemon yogurt, blueberries and walnuts.
Total time
2 hr 15 min
Yield
15
Ingredients
15
Steps
19
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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
Equipment
- Immersion blender or blender
- Mixing bowls
- Electric whisk
- Non-stick frying pan with lid
Substitutions
HoneySugar-free syrup
The source explicitly allows either option.
Method
- Cover the lentils with water and soak for 1–2 hours, or preferably overnight.
- Drain and rinse the lentils thoroughly.
- Separate the eggs. Add the yolks to the lentils and set the whites aside.
- Add the banana and blend everything with an immersion blender until smooth.
- Stir in the cinnamon and baking powder.
- Beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the lentil mixture.
- Lightly spray a skillet with vegetable oil.
- Spoon the batter into the skillet in small mounds.
- Add a little water to the pan and cover with a lid.
- Cook over low-medium heat until set.
- Carefully flip the pancakes and continue cooking under the lid until golden brown.
- Repeat with the remaining batter.
- Mix Greek yogurt, honey (or sugar-free syrup), lemon juice, salt, chia seeds, and lemon zest until smooth.
- Toast the walnuts lightly in a dry skillet and chop them.
- Arrange the pancakes on a plate.
- Spoon the yogurt topping over them.
- Sprinkle with blueberries and toasted walnuts.
- Drizzle with a little extra honey.
Helpful tips
- Drain the soaked lentils well before blending.
- Fold in the whipped egg whites gently to preserve the light texture.
- Cook the pancakes over low to medium heat with the lid on.
Storage
Refrigerate the pancakes and yogurt topping separately in covered containers.
