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.
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