High Protein Lentil Pancakes with Greek Yogurt Topping

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.