close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes 20 pancakes
  • print/save recipe

These lentil pancakes are great as snacks, packed lunches, or appetizers. If you can’t find green lentils, substitute brown lentils, which are similar in flavor. To save cooking time, when heating the pancakes in Step 2 use multiple skillets, or bake pancakes on a parchment-lined baking sheet in a 350°F oven for 20 minutes on each side.

Green Lentil Pancakes

By Darshana Thacker Wendel,

Ingredients

  • 1 cup French green lentils, rinsed and drained, or two 15-oz. cans green lentils
  • 3 cups riced broccoli
  • 1 cup whole wheat flour
  • ½ cup chopped onion
  • ½ cup finely chopped fresh cilantro
  • 4 tablespoons lemon juice, divided
  • 6 cloves garlic, minced
  • 2 teaspoons regular or sodium-free baking powder
  • 1¼ teaspoon sea salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 6 oz. extra-firm tub-style tofu, drained
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Sriracha sauce
  • ¼ teaspoon yellow mustard

Instructions

  1. In a large saucepan combine uncooked lentils and 3 cups hot water. Let stand 20 minutes. Bring to boiling over medium-high; reduce heat. Simmer 15 to 20 minutes or until lentils are tender but still firm; drain. Transfer lentils to a large bowl; cool 5 minutes. (If using canned lentils, omit water; simply rinse lentils, drain, and transfer to a large bowl.) Stir in broccoli, flour, onion, cilantro, 3 Tbsp. of the lemon juice, the garlic, baking powder, pepper, and 1 tsp. of the salt.
  2. Heat a large skillet over medium-low. For each pancake, pour ¼ cup of the lentil mixture into the hot skillet; spread to 3 inches. Cook 5 minutes on each side or until golden.
  3. For Sriracha cream, in a blender or small food processor combine the remaining ingredients and ¼ cup water. Cover and blend or process until smooth and creamy.
  4. Serve warm pancakes topped with Sriracha cream.
(3)
7 Comments

Comments (7)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Nerissa2 weeks ago
Reply
Do you want to report this comment as inappropriate?

WOW! I REALLY like this. I was looking for ways to use up this bag of green lentils that I have been ignoring because I’ve been occupied with using red lentils. At the store, I almost reached for a new bag of reds but I controlled myself knowing if I pick up another bag, the green ones will again get pushed to the back. I’m so glad I took a chance on this recipe. I didn’t even make the sauce, yet it was very good without it. Used tapioca flour because I didn’t have whole wheat. Thank you so much for sharing this! I can’t wait to make it next time with sauce.

Willis7 months ago
Reply
Do you want to report this comment as inappropriate?

Wow. That is the best thing I have ever eaten and I think it will be great for weekly meal prep. I loved the experiment. Thanks!

Salo7 months ago
Reply
Do you want to report this comment as inappropriate?

Why drain the tofu if you’re adding the water back to make the sauce? It doesn’t make sense to me.

Marya7 months ago
Reply
Do you want to report this comment as inappropriate?

What is riced broccoli?

Sandra7 months ago
Do you want to report this comment as inappropriate?

It’s raw broccoli that is chopped up super fine, about the size of rice kernels.

Viljami8 months ago
Reply
Do you want to report this comment as inappropriate?

My first successful veggie patties

Michelle9 months ago
Reply
Do you want to report this comment as inappropriate?

Is there any nutritional information available for this recipe

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

Green Lentil Pancakes see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap