Savoury Pea Pancakes with Fresh Salsa

By • March 29, 2015 0 Comments

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Author Notes: These gluten and dairy free pancakes are savoury but mildly sweet. They're delicate but won't fall apart when you flip them (score) and they're a soft green colour (double score). I used the lentil hummus recipe from Oh She Glows, which you can find here. I prefer it to chickpea hummus in this recipe because it's ultra smooth. You can find more of my recipes at occasionallyeggs.com.Alexandra | Occasionally Eggs

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Makes 12 small pancakes

Pancakes

  • 1 cup brown rice flour
  • 1 tablespoon ground flax
  • 1/2 teaspoon baking soda
  • Salt and pepper to taste
  • 1/2 cup peas, either fresh or thawed
  • 1 cup non-dairy milk
  • 1 egg
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  1. Mix the flour, flax, baking soda, and salt and pepper in a medium bowl. In a blender or food processor, blend the peas, milk, egg, oil, and honey until smooth. Add the pea mixture to the flour, and whisk until fully combined with no lumps.
  2. Heat a large pan over low-medium heat. Add a little oil and cook the pancakes for about a minute before flipping and cooking for another 30 seconds.

Fresh Salsa

  • 2 plum tomatoes, chopped
  • 1 tablespoon onion, minced
  • Juice of 1/2 lime (1-2 tablespoons)
  • 1 teaspoon honey
  • Salt and pepper to taste
  1. Combine all ingredients in a small bowl and you've got instant salsa.
  2. Serve the pancakes hot with hummus on the bottom, a pancake, and then salsa. Alternatively, serve them however you want. These are good for breakfast, brunch, lunch, linner, or as a light dinner or side dish. All day, every day.

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