Gluten free pea pancakes

What haven’t I done before?

I didn’t think it was possible to make pea pancakes / didn’t think it was a thing. However, when my freezer broke I had to look for ideas to get rid of the copious amount of frozen peas I had (I hate waste!).

Ingredients:

400g x Frozen peas – boiled, drained and blitzed in a blender

50g x Butter, melted

2 x Eggs, beaten

2 x Tbsp cornflour

Salt and pepper

Method (serves about 6 pancakes):

  1. Combine the blitzed peas in a large mixing bowl with 25g of the melted butter. Then add the eggs, slowly, until combined.
  2. Gradually add in the cornflour, spoon by spoon, until you have a thick batter. Add salt and pepper to taste.
  3. Use the remaining butter to grease a frying pan (you won’t be able to do all 6 pancakes at the same time so make sure you don’t use all the butter at once). When the pan is hot, ladle in mixture for 2 pancakes (try and keep them as far apart as possible in the pan). Be careful that they don’t stick – use a spatula to gently ease the pancake from the bottom of the pan and after 2 minutes flip it…carefully. Leave for another couple of minutes and then they should be ready (but use your judgement here as it depends on how thick you make them).
  4. Repeat this process until you have roughly 6 pancakes or the batter runs out.
  5. Serve with a poached egg, grilled tomato and smashed avocado.

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