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Green Pea Pancakes

Fly Feet Green Pea Pancakes

The fastest way to get your veggies for the day?  Put 'em in the pancakes!  This is such a fun weekend recipe and nobody will judge if you cover them in syrup to get your kids to woof 'em down.  Ingredients

PANCAKES

  • 280 g frozen peas, blanched
  • 1 red onion, roughly chopped
  • Juice and finely grated zest of 1 lime
  • 3 tablespoons coconut flour
  • 1 tablespoon coconut oil, plus extra for frying
  • 5 eggs, beaten
  • sea salt, to taste
  • freshly ground black pepper, to taste

TO SERVE

  • 100g feta cheese (optional)
  • Small handful of coriander and basil leaves
  • 1 tablespoon finely chopped dill lemon wedges
  • 125 ml smoky tomato sauce

SMOKY TOMATO SAUCE

  • 1 teaspoon coconut oil 1 red onion, finely diced
  • 400 g tomatoes, blanched, seeds removed, and diced, or 1 x 400g tin of organic chopped tomatoes
  • 1 teaspoon smoked paprika sea salt
  • freshly ground black pepper 

Directions

PANCAKES

1. Warm the oven to 150°C/300°F/Gas Mark 2. Place 250g of the peas and the rest of the pancake ingredients in a food processor and blitz to create a pea batter. Transfer to a bowl, then stir through the remaining peas.

2. Warm a large frying pan on a medium-low heat and melt 1/2 a teaspoon of coconut oil at a time to cook the pancakes. We like to make small pancakes, which generally hold together best.

3. To make these, drop 1 heaped tablespoon of the pea batter into the pan and press down lightly so the pancakes remain 1-1.5cm thick.

4. Cook the pancakes for 3-4 minutes on each side, or until golden, being careful not to flip them too soon on the first side as they may fall apart.

5. Once cooked, place on a platter, cover with foil and keep them warm in the oven while you cook the rest. Pack these up a little container to carry to the beach and keep the sauce separate.

6. Once you’re there, simply sprinkle with feta (if using), herbs and a squeeze of lemon, then serve with some smoky tomato sauce and eat.

SMOKY TOMATO SAUCE

1.  In a small saucepan, melt the coconut oil over a low heat then add the onion and saute for approximately 4 minutes. Add the tomatoes, smoked paprika and a good pinch of salt and pepper and simmer for 10 minutes, or until the sauce is slightly reduced.

2.  Remove from the heat and allow to cool for a few minutes, then transfer to a food processor and blitz to create a smooth sauce.

3.  This can be served cold or warmed up a little. Store in the fridge for up to 1 week.