Published:
Mar 9th 2025
by 
Last updated: Dec 26th 2025
Looking for a great way to start the day? These lentil pancakes are the perfect way to do that. They're light and fluffy with the perfect hint of sweetness. They're also quite nutritious. That's because lentils are packed with protein, so you can get your protein without using protein powder.
You can also make these pancakes ahead of time and pull them out in the morning for a quick and easy breakfast. Looking for more breakfast ideas? Try our multigrain pancakes next!
Can I eat lentils for breakfast?
Yes, you can eat lentils for breakfast. You can use them to make pancakes, waffles, muffins, porridge, and many other breakfast items.
Are lentils a fat burner?
Yes, lentils can help you burn fat. That's because lentils are rich in soluble fiber. This fiber forms a gel when it comes into contact with water. This gel decreases the rate of digestion, keeping you fuller for longer.
Should lentils be soaked first?
You do not have to soak lentils first before cooking them. However, there are two main reasons why you should soak lentils. First, it speeds up the cooking time. Second, soaking the lentils helps activate the protein phytase. This protein increases the rate nutrients from the lentils are absorbed into the body.
Is lentil flour high in carbs?
Yes, lentil flour is high in carbs. A 1/4 cup serving of lentil flour can have 29 grams of carbs.
Time & Serves
Ingredients
1/2 cup dried Red Lentils
1 1/2 cups Coconut Milk
1 tablespoon fresh Lemon Juice
1 teaspoon Vanilla Extract
1/3 cup Maple Syrup
1 cup Oat Flour
1/2 cup Brown Rice Flour
1 tablespoon Arrowroot Starch
1 tablespoon Baking Powder
1/2 teaspoon Ground Cinnamon
1 medium Banana, sliced for topping
1/4 cup Blueberries for garnish (Optional)
Instructions
Place the lentils in a medium bowl, cover them with water, and let them soak for 2 hours or overnight.
Drain the lentils, then add them to a blender. Add the coconut milk, lemon juice, vanilla extract, and maple syrup and blend until smooth.
Add the oat flour, brown rice flour, arrowroot starch, baking powder, and cinnamon to the blender and blend until smooth.
Place a large cast-iron skillet over medium-high heat.
Coat it with non-stick cooking spray and scoop 1/4 cup of lentil pancake batter into the skillet. Cook for 3–4 minutes until bubbles appear on the surface of the pancake. Flip the pancake over and cook it for another 1–2 minutes until it is cooked.
Remove the lentil pancake from the skillet and set it on a serving platter. Repeat steps 6-7 to cook the remaining pancakes.
Place the pancakes on a serving plate and garnish them with bananas and blueberries. Serve the pancakes with maple syrup if desired.
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