Serves 10
224 cal · 50 min
Banana Oatmeal Pancakes with Lentils
Recipe GLPRc95f4313b35964
Hearty pancakes made with oats, lentils, and mashed banana for added nutrition and fiber. These thick, tender pancakes are lightly spiced with cinnamon and perfect for a satisfying breakfast served with maple syrup.
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Ingredients
1/4 cup dried red lentils
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat plain yogurt
3/4 cup low-fat milk
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed
Canola oil for cooking the pancakes
Maple syrup for serving (optional)
Directions
Wash your hands thoroughly with soap and warm water. Rinse the dried red lentils under cold running water in a fine-mesh strainer until the water runs clear.
Bring a small saucepan of water to a boil. Add the rinsed lentils and return to a boil. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the lentils are very soft and tender, breaking apart easily when pressed.
Drain the cooked lentils thoroughly in a fine-mesh strainer, pressing gently to remove excess water. Set aside.
In a large bowl, whisk together the old-fashioned oats, all-purpose flour, packed brown sugar, ground cinnamon, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the low-fat plain yogurt, low-fat milk, canola oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Add the mashed bananas and cooked drained lentils. Stir with a spatula or wooden spoon just until the ingredients are combined and no large streaks of flour remain; do not overmix, as some small lumps are desirable.
Place a heavy skillet or griddle over medium-high heat and allow it to preheat for 2 minutes. Lightly wipe the cooking surface with a small amount of canola oil on a paper towel or brush to coat evenly.
Ladle about 1/2 cup of batter onto the hot, oiled skillet. Using the back of a spoon, gently spread the batter to an even thickness, as it will be thicker and less fluid than standard pancake batter.
Cook for 2 to 3 minutes, until small bubbles break through the surface of the pancake and the edges appear set and opaque. The bottom should be golden brown.
Reduce heat to medium to prevent the bottoms from burning, as these pancakes take longer to cook through than traditional pancakes.
Using a thin, flexible spatula, carefully flip the pancake and cook the other side for 2 to 3 minutes, until golden brown and the pancake feels springy when gently pressed.
Transfer the cooked pancakes to a wire rack set on a rimmed baking sheet. Place in a 250°F oven to keep warm while you repeat the cooking process with the remaining batter, coating the skillet with a light brushing of oil between batches as needed.
Serve the pancakes warm, drizzled generously with maple syrup if desired.
