Pea Pancakes with Sauteed Mushrooms, Spinach and Red Onion
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 even gluten-free. These pancakes really can be adapted to so many different scenarios.
- Cuisine: Breakfast / Lunch
- Time: 20min
- Servings: 16 pancakes
- Requires: A blender, jug or mixing bowl, non-stick pan, spatula, tray or cooling rack for the cooked pancakes
Ingredients
- 1 tablespoon of chia seeds
- 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
- Add the spinach into the bottom of the blender first
- Then add the chia seed, linseed and flour (and baking powder) with a dash of water
- 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
- Blend the ingredients on full speed for about 1-2 minutes depending on the blender to a smooth batter consistency
- Scrape the sides as you go to make sure it all incorporates
- Let the batter stand to thicken for 5 minutes before you cook it
- Heat a non-stick frying pan to a medium to high heat and spoon in the pancake mixture to the size required
- Cook on one side until you start to see bubbles appearing through the pancake
- Flip the pancake over and cook the other side for another minute and they will be cook through
- 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
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