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

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.


  • 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


  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.

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

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap