Teff and Smashed Pea Pancakes

kitchen blender, frying pan and mixing bowl

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

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.