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  • Prep-time: / Ready In:
  • Makes 20 pancakes
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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.

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

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(5 from 3 votes)
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Nerissa5 months ago
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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.

Willis11 months ago
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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!

Salo11 months ago
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Why drain the tofu if you’re adding the water back to make the sauce? It doesn’t make sense to me.

Marya11 months ago
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What is riced broccoli?

Sandra11 months ago
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It’s raw broccoli that is chopped up super fine, about the size of rice kernels.

Viljami12 months ago
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My first successful veggie patties

Michelle1 year ago
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Is there any nutritional information available for this recipe

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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.

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