GREEN PEA PANCAKES

By Seasons to Share by Jacqueline Alwill on November 23, 2016 in Food

I love peas – always have and always will – so it’s probably not surprising that they’ve morphed themselves into a healthy savoury pancake under my guidance. Peas are sweet, juicy and a colourful delight – full of anti-inflammatory and antioxidant properties. These green pea pancakes are great for a picnic breakfast at the beach or, if you’re at home, adding a poached or boiled egg will up the ante on nutrition and flavour, too.

Ingredients

Pancakes
280g (2 cups) frozen peas, blanched
1 red onion, roughly chopped
1 lime, juice and finely grated zest
3 tbsp coconut flour
1 tbsp coconut oil, plus extra for frying
5 eggs, beaten
Sea salt and freshly ground black pepper, to taste

To Serve
100g feta or goats cheese (optional)
1 small handful of coriander leaves
1 small handful of basil leaves
1 tablespoon finely chopped dill
Lemon wedges
Homemade tomato sauce or fresh tomatoes

Serves 4

Method
1. Warm the oven to 150°C (300°F). Place 250g of the peas and the rest of the pancake ingredients in a food processor
and blitz to create a pea batter. Transfer to a bowl then stir through the remaining peas.

2. Warm a large frying pan on a medium to low heat and melt half a teaspoon of coconut oil at a time to cook the pancakes. I like
to make small pancakes, which generally hold together best.

3. To make these, drop 1 heaped tablespoon of the pea batter into the pan and press down lightly so the pancakes remain about 1–1.5cm thick.

4. Cook the pancakes for 3–4 minutes on each side, or until golden, being careful not to flip them too soon on the first side as they may fall apart.

5. Once cooked, place on a platter, cover with foil and keep them warm in the oven while you cook the rest. Pack these up in a little container to carry to the beach and keep the sauce separate.

6. Once you’re there, simply sprinkle with feta (if using), herbs and a squeeze of lemon, then serve with some homemade tomato sauce and eat.