Description

These Red Lentil Sheet Pan Pancakes are a nutritious and hearty breakfast option featuring soaked red lentils blended with oats, banana, and dates, baked into a wholesome sheet cake. Topped with fresh berries, nuts, and dark chocolate chips, these pancakes are naturally sweetened, gluten-free, and perfect for a wholesome start to your day.

Ingredients

Scale

Base Batter Ingredients

1 cup split red lentils
1 cup rolled oats (or high protein rolled oats)
1 large banana
1 1/4 cups unsweetened nondairy milk (plus 1 to 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

Toppings (optional)

Berries (such as blueberries or raspberries)
Chopped apple
Slivered almonds or crushed peanuts
Hemp hearts
Dark chocolate chips

Instructions

Soak Lentils: Bring a few cups of water to a boil. Place the split red lentils in a heatproof bowl and pour the boiling water over them, fully covering as they expand. Let soak for 30 minutes, adding more hot water if needed. Drain thoroughly in a fine-mesh sieve and rinse well under running water.
Blend Ingredients: In a high-speed blender, combine the drained lentils, rolled oats, banana, nondairy milk, baking powder, apple cider vinegar, cinnamon, vanilla extract, and pitted dates. Blend until the mixture is completely smooth and homogenous.
Transfer Batter: Pour the blended batter into three baking dishes or one nonstick rimmed sheet pan (approximately 10×15 inch or 9×13 inch) to a depth of about 1½ inches. Tap the pan gently to level the batter evenly.
Add Toppings: Sprinkle your choice of fresh berries, chopped apples, slivered almonds or crushed peanuts, hemp hearts, and dark chocolate chips evenly over the batter if desired.
Bake: Place the sheet pan in a preheated oven at 350°F (175°C) and bake until the center is fully set and a toothpick inserted comes out clean, about 35 to 40 minutes. If the top browns too quickly, tent the sheet pan loosely with foil to prevent burning.
Serve and Store: Allow the baked pancakes to cool completely. Use a spatula to carefully remove portions from the pan. Serve immediately with unsweetened plant-based yogurt and a drizzle of nut butter or tahini for added protein and healthy fats. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

Using high protein rolled oats can increase the nutritional value.
Do not soak lentils longer than 30 minutes to maintain texture.
Medjool dates add natural sweetness; substitute with other dates if unavailable.
Toppings are optional and customizable to preference.
Ensure to fully drain soaked lentils to avoid excess water in batter.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Fusion

Keywords: red lentil pancakes, sheet pan pancakes, gluten free breakfast, vegan pancakes, healthy breakfast, baked pancakes, lentil recipe