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Soak lentils: Bring a few cups of water to a boil in a kettle or small saucepan. Place the uncooked split red lentils in a heatproof bowl and pour the hot water over them, fully covering the lentils since they will expand. Soak for 30 minutes, and no longer. If the water level drops below the lentils, top off with more hot water. Drain using a fine-mesh sieve, rinse under running water, and drain well.
Blend: Add drained soaked lentils, oats, banana, milk, baking powder, apple cider vinegar, cinnamon, vanilla, and pitted dates to a high-speed blender. Blend until completely smooth.
Transfer batter: Pour the batter into three baking dishes so it is about 1½ inches deep, or 1 (10×15 inch or 9×13 inch) nonstick rimmed sheet pan. Tap gently to level.
Add toppings: Sprinkle fruit and toppings directly on top, if using.
Bake at 350°F until the center is fully set and a toothpick comes out clean — about 35–40 minutes at this depth. Tent loosely if the top browns too quickly.
Serving: Allow to cool completely, then cover and store in the refrigerator for up to 5 days, or enjoy immediately while warm. You can also use a spatula to remove the pancakes from the glassware. Serve with unsweetened plant-based yogurt to boost protein and make it more filling.