Pea Pancakes

Peas are a great protein source and the pancakes are bursting with nutrients from the greens. This makes a super healthy breakfast or lunch catering for everyone – it’s gluten-free too. These pancakes really can be adapted to so many different scenarios and topped with so many toppings.

 

MAKES 16 Pancakes

Equipment needed: A blender, Jug or mixing bowl, Non-stick pan, Spatula to flip the pancakes over, Tray or cooling rack for the cooked pancakes

Total Time: 20minutes

 

Ingredients:

  • 1 tablespoon of chia seed
  • 1 tablespoon of ground linseed
  • 200g of peas
  • 50g of baby leaf spinach
  • 200g of plain, gluten-free flour
  • 300ml of plant-based milk
  • 10g (2tsp) of gluten-free baking powder
  • A pinch of ground blank pepper
  • A pinch of Himalayan pink salt
  • 10ml of coconut oil for cooking the pancakes

Method:

  1. Add the spinach into the bottom of the blender first
  2. Then add the chia seed, linseed and flour (and baking powder) with a dash of water
  3. Then add the peas and milk to the blender on top of the spinach and season well with a good pinch of salt and pepper.
  4. Blend the ingredients on full speed for about 1-2 minutes depending on the blender to a smooth batter consistency
  5. Scrape the sides as you go to make sure it all incorporates
  6. Let the batter stand to thicken for 5 minutes before you cook it
  7. Heat a non-stick frying pan to a medium to high heat and spoon in the pancake mixture to the size required
  8. Cook on one side until you start to see bubbles appearing through the pancake
  9. Flip the pancake over and cook the other side for another minute and they will be cook through
  10. Either serve the pancakes hot straight away or place onto a tray to cool and store them in the fridge to be warmed through in the oven at a later date