Lentil-Banana Pancake Stacks
Sneaky-healthy pancakes made with red lentil flour and ripe bananas, stacked and frozen for kid-friendly weekday breakfasts.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Freeze with parchment between layers in zip-top bags for up to 3 months. Refrigerate for up to 4 days.
- Batching: Red lentil flour blends seamlessly and kids won't taste it — it just adds protein and fiber.
- Reheat: Toast frozen pancakes directly in the toaster for 2 cycles, or microwave for 60–90 seconds. No thawing needed.
EXECUTION STEPS
THE MACRO PREP
Prepare the flax egg by mixing ground flaxseed with water; let sit for 5 minutes until gel-like.
HIGH HEAT SEAR
In a large bowl, combine lentil flour, oat flour, baking powder, baking soda, cinnamon, and salt.
THE MACRO PREP
In a separate bowl, mash the bananas and mix with oat milk, maple syrup, vanilla extract, and the flax egg.
THE MACRO PREP
Pour wet ingredients into dry and stir until just combined — do not overmix. A few lumps are fine.
STEP 5
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil.
STEP 6
Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook 1–2 minutes more.
STEP 7
Let pancakes cool completely on a wire rack, then stack with parchment paper between each pancake.
STEP 8
Place stacks in freezer bags, press out air, and freeze flat.