How does Carolyn Scott's vegan gluten-free lentil pancakes recipe differ from traditional pancakes?

The main difference between my vegan gluten-free lentil pancakes recipe and traditional pancakes lies in the ingredients used. Traditional pancakes often use wheat flour, eggs, and dairy milk, which are not suitable for a vegan or gluten-free diet.

In my recipe, I use raw red lentils and plant milk as the base, which not only makes the pancakes vegan and gluten-free, but also adds a good amount of protein and fiber. I also use monk fruit sugar for sweetness, and cinnamon and vanilla extract for flavor. The pancakes are cooked in coconut or avocado oil, and can be topped with monk fruit maple syrup for a low carb and low sugar option.

So, not only are these pancakes suitable for those following a vegan and gluten-free diet, they're also a healthier option due to the high protein and fiber content and low sugar. Would you like to know more about any other recipes?