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Banana Protein Pancakes

Made with lentils, whole grains and fruit, these banana protein pancakes are a great way to start your day.

Ingredients

  • 1/4 cup red or green lentils 
  • 1 cup old fashioned (large flake) oats 
  • 1 cup CNP Master Mix
  • 1/4 cup brown sugar 
  • 1 teaspoon cinnamon 
  • 3/4 cup plain low-fat yogurt
  • 3/4 cup water
  • 1/4 cup canola oil (or melted butter) 
  • 2 eggs, large 
  • 1 teaspoon vanilla 
  • 2 bananas, over-ripe, mashed 
  • maple syrup (optional, to serve with pancakes) 
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. In a small saucepan of boiling water, cook the lentils according to package directions. Drain well and set aside. 
  3. In a large bowl, stir together the oats, CNP Master Mix, brown sugar, cinnamon. In a smaller bowl, whisk together the yogurt, water, oil, eggs, and vanilla. 
  4. Add wet ingredients to dry ingredients along with the mashed banana and cooked lentils, and stir until just combined. 
  5. Set a heavy skillet over medium heat and spray with nonstick spray. 
  6. Cook about 1/4 a cup of batter at a time. Cook for a couple of minutes on medium, until bubbles begin to break through the surface, then flip. Pancakes shoudl be golden and springy to the touch.
  7. Serve warm drizzled with maple syrup (optional). 

Makes 20 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here. 

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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