Red Lentil Sheet Pan Pancakes
, 1 h 15 min, 3 servings
Protein-rich sheet pan pancakes made from blended red lentils, oats, and banana, baked until set and topped with fruit and nuts.
| prepPreheat oven to 350°F / 175°C | ||||
| 200 g split red lentils | Soak lentils 30 min | Blend until smooth | Pour into pan, level | Bake 350°F / 175°C, 35–40 min |
| 100 g rolled oats | ||||
| 1 large banana | ||||
| 300 ml unsweetened nondairy milk (plus 1–2 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, pitted | ||||
| Berries (for topping) | Add toppings | |||
| Chopped apple (for topping) | ||||
| Slivered almonds or crushed peanuts (for topping) | ||||
| Hemp hearts (for topping) | ||||
| Dark chocolate chips (for topping) | ||||
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