Teff and Smashed Pea Pancakes

Ingredients

  • 300g frozen peas
  • 300ml boiling water
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 50g Doves Farm Organic Teff Flour
  • 2 tsp baking powder
  • ¾ tsp salt
  • ¾ tsp ground pepper
  • 50g butter, for frying pan
  • lemon wedges, to serve
  • mayonnaise or ketchup, to serve

Method

  1. Put the frozen peas into a bowl, cover with the boiling water and leave to stand for 5 minutes.
  2. Chop the fresh parsley and mint.
  3. Drain the peas, saving 100ml of liquid for later, and put the peas into a food processor.
  4. Measure the teff flour, baking powder, salt and pepper into a bowl, stir to combine and tip this into the food processor.
  5. Add the saved pea soaking water.
  6. Pulse to mix, leaving visible pea pieces.
  7. Put half of the butter into a frying pan over a gentle heat.
  8. Spoon three piles of the pea mix into the pan and cook until the top is starting to dry, and the base is golden about 4-5 minutes.
  9. Carefully turn the pancakes over and cook the other side.
  10. Remove cooked pancakes and keep them warm.
  11. Put the remaining butter into the pan and make three more pancakes with the remaining mixture.
  12. Serve the pea pancakes warm with lemon wedges and mayonnaise or ketchup.

Makes 4 pancakes

Equipment

kitchen blender, frying pan and mixing bowl

Cooking time

4-5 minutes per pancake
Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

We whizz up these savoury, vegan and pea protein pancakes in seconds and we usually serve them with mayonnaise and a squeeze of lemon juice although tomato ketchup is also popular. Children love these too, made into smaller bite-sized pancakes.

Doves Farm Foods Ltd ©