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5 from 4 votes

Carrot Banana Protein Pancakes (vegan)

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!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: banana pancakes, protein pancakes, protein pancakes without eggs, vegan pancakes, vegan protein pancakes, vegan recipes for kids
Servings: 6 servings
Calories: 303kcal

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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