These plant-packed pea pancakes from the Food For Life cookbook are a delicious savoury take on pancakes. Better still, they're free from ultra-processed ingredients and each portion packs 8.2g fibre and 8 different types of plants.
That bag of peas in the back of your freezer finally gets its time to shine in these delicious savoury pancakes, adding protein and fibre to your morning meal. Frozen peas typically have more vitamin C than fresh, while the cottage cheese adds extra protein, slowing your blood sugar response. Top with a poached egg for a satisfying brunch, or use any leftover batter to make a great light lunch, served with a side salad.
SERVES: 2
PREP TIME: 15min
COOK TIME: 5min
INGREDIENTS
- EQUIPMENT: Blender
- 120g cottage cheese
- 1 medium egg
- 200g frozen peas
- 50g wholemeal spelt flour
- zest of 1 lemon
- 60g mix of green herbs (e.g. mint, basil, parsley), roughly chopped
- 4 spring onions, thinly sliced
- 2 tbsp extra virgin olive oil
- salt and black pepper
Top-ups:
- avocado
- poached egg
- chilli oil
Swaps to make vegan:
- cottage cheese -> silken tofu
- spelt flour -> wholemeal flour
- egg -> flax egg
METHOD
-
Put the cottage cheese and egg into a blender and blitz until smooth. Add most of the peas and blitz again until almost smooth but retaining some texture.
-
Pour the mixture into a bowl and stir in the flour, lemon zest, herbs, spring onions, remaining peas and a pinch of salt and pepper. Mix until combined – if the batter seems too thick, add up to 3 tablespoons of water to reach a spoonable consistency.
-
Heat 1 tablespoon of the olive oil in a large, non-stick frying pan over a medium heat. When hot, drop generous spoonfuls of the mixture into the pan to form pancakes. Cook for 2 minutes on each side until golden.
This plant-packed meal from Tim Spector and the team at Zoe boasts 11 different plant varieties, helping you to tick off a third of your recommended weekly plant count in just one dish.
This Thai green curry-inspired curry recipe from Tim Spector uses homemade coconut cream to create a creamy, UPF-free dish packed with fibre and 11 different plants including broccoli, mangetout and black beans.
A healthy, easy breakfast crumble from Filling Meals by Lindsay Wilson.
Roasted in a sweet mustard glaze and served with a buttery gravy, Rick Stein‘s ham is a classic Christmas crowd-pleaser.
Spumoni is a molded Italian dessert made with pistachio, cherry, and either chocolate or vanilla gelato. The colors are beautiful, and the flavor is buonissimo.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
