These vegan protein pancakes are not only loaded with carrots, but lentils to give them a punch of protein! Egg-free, dairy-free, naturally sweetened with bananas and a little maple syrup!

A stack of vegan protein pancakes on  plate with blueberries. There is a fork on the plated a peanut butter dripping on the pancakes.

Pancakes are my daughter’s love language. Always have been. And always will be, I am guessing. She loves a warm stack first thing in the morning and has never met a flapjack that she didn’t adore. And since I personally believe that you should love what you eat, pancakes are a frequent flyer in our house at breakfast.

And thats a-okay with me….since pancakes are tasty. No disputing that. However, traditional pancakes don’t rock a lot of protein and typically leave my growing girl hungry and looking for more food a few hours later. It is hard to focus on learning multiplication facts and spelling words during the school day when your stomach grumbling away. So finding a pancake with a boost of protein became a personal mission of mine.

I had heard rave reviews about the Kodiak pancake mix and it rocking the extra protein I was looking to add to my daughter’s favorite breakfast food. However, when I went to look for it at the store, I was out of luck. I couldn’t find it anywhere. Apparently I am not the only parent with a pancake-lovin’ kiddo to fuel.

“You don’t have a protein pancake recipe on the blog?” my husband asked me when I returned from the grocery store, feeling slightly defeated. “You should add one. I mean, this is kind of your thing.”

He wasn’t wrong. And I had been successful with making protein muffins that my daughter and all of you adore. So, maybe I could translate what worked in those muffins to a pancake recipe.

And lucky me (and you!), I can! And I even got veggies into the mix in these vegan protein pancakes! They are fluffy, delicious, and (as one of my recipe testers described it) “are legit pancakes.” Egg-free and dairy-free for those of you who need that for dietary reasons or because you follow a vegan/plant based diet, but full of fluffy goodness that my pancake-connoisseur longs for.

Process shots of how to make the batter for vegan banana proton pancakes

How to cook lentils for this recipe

I personally keep dry lentils on hand at all times. They are great for pulling out of the pantry when the fridge is looking a little empty and pretty low fuss to cook. Plus, they are pretty budget friendly and easy to buy in bulk.

Like all legumes, I prefer to soak my lentils in water overnight to help them be easier on the digestion and cause less bloating (and gas!). But, if legumes don’t make you toot, you can opt to skip the soaking process and go straight for cooking.

  • To cook lentils for this recipe on the stove top, cover the lentils with water in a pot and bring the water to a boil. Reduce the heat and let the lentil simmer for about 20 minutes. Drain and let them cool a bit before adding to the recipe.
  • To cook lentils for this recipe in the Instant Pot, combine 1/3 cup dry lentils with 1 1/2 cups water. Cook on HIGH pressure for 9 minutes (it will take about 5-6 minutes for your IP to reach pressure). Quick release the pressure once cook time is up. Drain and let the lentils cool a bit before adding to the recipe.
  • To cook lentils for this recipe in your slow cooker or crockpot, combine the 1/3 cup dry lentils with 2-3 cups of water and cook on LOW for 4 hours or on HIGH for 2 hours (depending on slow cooker). Drain and let cool before adding to the recipe.
  • Skip the dry lentils and buy precooked lentils! I find them in the fridge or freezer section of many health focused grocery stores. Just make sure you get lentils that don’t have any added seasoning if you are using them for this recipe!

Suggested adaptions

Vegan not needed? Replace the flax and water with 2 large eggs and use cows milk, if you prefer. Also, you can replace the date syrup or maple syrup with honey.

Not a banana fan? You can use unsweetened applesauce instead!

Make these vegan banana protein pancakes gluten free by swapping the whole wheat flour with a cup-for-cup gluten free flour blend. This is the blend I like best.

Replace carrot with zucchini or summer squash. Use 1/3 cup grated zucchini and squash in this vegan protein pancake recipe. Be sure to squeeze out the liquid from the grated zucchini or squash by wrapping it in paper towel or a clean tea towel and pressing.

Use chia seeds instead of ground flax. The chia seeds are visible and the pancakes have a bit of a bumpy texture, but chia seeds work well in this pancake recipe too.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Tips for making this protein pancake recipe

  • Make sure the bananas are ripe. For best results, your bananas should be brown and spotty. As bananas ripen they get sweeter and softer, making them perfect for naturally sweetening recipes….like these vegan banana pancakes.
  • Make them small. I found these protein pancakes worked best when made small, using a small cookie scoop or heaping tablespoon to portion the batter with. You can make them as a larger pancake, but know it will taken them longer to cook through. Don’t increase the heat to make them cook faster, as that will result in a burnt outside and raw middle. Low and slow is key when cooking these pancakes.
  • Don’t over mix your batter. Mix until ingredients are JUST combined and is key for fluffy pancakes! Over-mixing will result in dense and even gummy protein pancakes…..and a bummer of a breakfast!

Frequently Asked Questions

Can I make these protein pancakes ahead of time?

Yes! I do this often and these pancakes store really well in the fridge or freezer. I like to make a double batch and freeze half in a large reusable storage bag and store the other half in the fridge for easy breakfasts during the week.

To reheat, I pop the pancakes in my toaster oven or microwave.

Can I use cooked red lentils instead of green lentils?

I haven’t tried this recipe with red lentils, but as long you are using 1 cup of cooked lentils, they should swap out just fine!

A stack of vegan protein pancakes on a plate with blueberries and syrup. There is a fork on the plate and peanut butter on top of the pancakes.

Would canned or precooked lentils work in this?

Yes, as long as the lentils you are using are unseasoned. Also, be sure to drain off any liquid your cooked lentils are stored in and rinse them well before adding to this vegan protein pancake recipe.

If vegan isn’t needed, can I make these protein pancakes with eggs?

Yes. You can replace the water and ground flax in this pancake recipe with 2 large eggs.

Can this pancake recipe be made as waffles?

I haven’t tried this batter in my waffle iron, so I can’t be sure how well it would work. If you are looking for a veggie-loaded vegan waffle recipe, this one is a hit with my readers and a personal favorite.

Other veggie-loaded vegan recipes you will adore

Did you try this vegan protein pancakes and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

A stack of vegan banana protein pancakes with a bite sliced out of it. The stack has peanut butter dripping down in with blueberries on top and on the plate.
5 from 5 votes

Carrot Banana Protein Pancakes (vegan)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American
Course: Breakfast
These vegan protein pancakes are not only loaded with carrots, but lentils to give them a punch of protein! Egg-free, dairy-free, naturally sweetened with bananas and a little maple syrup!


  • 2 tablespoons flax meal
  • 5 tablespoons water
  • 1/4 cup maple syrup or date syrup, Sub honey* if vegan is not needed
  • 1 cup mashed banana, or sub with unsweetened applesauce
  • 1 cup cooked and cooled green lentils, about 1/3 cup dry. See above for cooking suggestions
  • 3 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened almond milk, or your favorite milk of choice
  • 3/4 cup diced carrot, about 1 medium carrot
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon



  • Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the pancakes
  • After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup/ date syrup, banana, lentils, oil, vinegar, almond milk, carrots, and vanilla.
  • Blend until mixture is smooth and carrots and lentils are totally pureed. Set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir just until combined.
  • Pour the contents of the blender into your dry ingredients and stir until just combined. Do not over mix or your pancakes will not be as fluffy.
  • Heat a skillet or griddle over medium heat (about 375℉) . Grease with a little oil if needed.
  • Once griddle or skillet is hot, scoop pancake batter onto pan with a heaping tablespoon or small cookie scoop. Cook until the edges of the pancakes look dry and bubbles begin to form, about 2-3 minutes. Flip, pressing down on the cooked side of the pancake to flatten it a bitand cook on the other side for about 2 more minutes.
  • Repeat until all pancake batter is used up.
  • Enjoy warm with your favorite pancake topping. Allow leftovers to cool completely before storing in your fridge for 3-4 days or in your freezer for months to come.
Serving: 4pancakes, Calories: 303kcal, Carbohydrates: 50g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Sodium: 379mg, Potassium: 493mg, Fiber: 9g, Sugar: 14g, Vitamin A: 2704IU, Vitamin C: 5mg, Calcium: 101mg, Iron: 3mg