5 from 6 votes
Pea and Mint Pancakes
These gluten free savoury pea and mint pancakes are perfect for lazy weekend brunches.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
178 kcal
Course:
Side Dish, Breakfast, Appetizer, Brunch
Cuisine:
American, Vegetarian, gluten-free
Ingredients
- 300 g fresh peas or frozen baby peas
- ½ cup mint leaves
- 4 spring onions chopped
- 1 tbs gluten free cornflour heaped
- ¼ cup buckwheat flour
- 1 egg extra large
- salt
- black pepper
- 2 tbs olive oil
- lemon to serve, wedges
Instructions
- Place a medium saucepan of water over a high heat and bring to a boil. Fill a large bowl with cold water and half a dozen ice cubes. Quickly blanch the peas in boiling water for a 10 to 20 seconds. Drain and place in the bowl of ice water. Leave to cool.
- Add all of the ingredients in a food processor and process until combined.
- Heat a large frying pan over a medium high heat. Add the oil and add spoonfuls of the batter. Cook until the edges are lightly golden, about 1 to 2 minutes, and flip and cook for a further minute. Repeat with the rest of the batter.
- Serve with a green salad, lemon wedges and a sprinkle of sea salt.
Cup of Yum
Notes
- I like the slight nuttiness that buckwheat flour adds, but if you don't have buckwheat flour feel free to substitute cornflour.
Nutrition Information
Calories
178kcal
(9%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
40mg
(13%)
Sodium
24mg
(1%)
Potassium
306mg
(7%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
990IU
(20%)
Vitamin C
34.1mg
(38%)
Calcium
50mg
(5%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 178
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 24mg | 1% |
| Potassium | 306mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 34.1mg | 38% |
| Calcium | 50mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.