Vegan red lentil coconut pancakes

Vegan red lentil coconut pancakes with apple, coconut milk and cinnamon: an easy, satisfying recipe with plant protein, fibre and natural sweetness.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 12 g
• Carbs: 54 g

Ingredients

• 150 g red lentils
• 100 ml coconut milk
• 1 apple
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1 tsp cinnamon

Method

You’ll need: frying pan · blender · chopping board · knife · sieve · spatula

1. Soak the red lentils for a few hours. Then rinse them thoroughly and drain well.
2. Blend the red lentils with the coconut milk in a blender to a smooth batter. The batter should be creamy and even.
3. Wash the apple, core it and dice it finely. Fold the apple and cinnamon into the batter.
4. Melt the coconut oil in a frying pan over a medium heat. Add the batter in portions and cook small pancakes.
5. Flip the pancakes as soon as the underside is lightly browned. Finish cooking on the second side until they're cooked through.
6. Plate the warm pancakes and serve with maple syrup.

Good to know

These pancakes are simple, soft and pleasantly satisfying. I like them on mornings when things should be easy but something warm still ends up on the plate.

Swaps

Apple → pear (similarly mild, a little more natural sweetness) | maple syrup → date paste (more fibre, caramel-like sweetness) | coconut milk → unsweetened almond butter with water (a little more protein, mainly unsaturated fats; contains tree nuts)

Allergens

The recipe is vegan and gluten-free, but depending on the coconut product it may be unsuitable for people with a coconut intolerance. For children and in pregnancy it's generally fine for everyday eating, as long as the pancakes are cooked through.

Dairy-free recipes