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
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.
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.
Combine all ingredients in a small bowl and you've got instant salsa.
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.