These are delicious pancakes packed with plant proteins and are a meal that could be savoury or sweet depending on your liking.
Method
Cook the frozen peas for 2 minutes (or microwave them for 2 mins).
In a big bowl add the peas, flour, baking powder and oat milk.
Using a hand blender blend until smooth.
Alternatively, mash the peas thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth.
Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan (each pancake about 10cm in diameter – you will need about 2 tablespoons of mixture per pancake).
Cook for around 1 minute on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes.
To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt.
Ingredients
Prep: 20 mins
Cook: 15min
160g frozen peas
120g plain flour
1 tsp baking powder
120ml oat milk (or other plant-based milk)
3 tsp vegetable oil (or spray oil)
Recipe Tips: Try adding other flavours to the batter. A pinch of cinnamon or a dash of vanilla extract are delicious, or a spoon of nut butter adds extra protein.
Want to try out more bean recipes? Then check out our ‘Keen for Beans’ campaign
