recipes

Red Onion Pea Pancakes

I’m a big fan of eating colorful food that’s a treat for the eyes as well as filling and tasty. Today, we’re going to whip up a batch of pea and red onion pancakes that go beautifully with a rainbow salsa that has hints of sweetness from yellow bell peppers and tomatoes together with the jazz of red onions.




Pea Pancakes




Total Time

45 mins

Prep: 15 minutes

Cook: 30 minutes

Servings

10

Nutrition

89 cals

You begin by combining peas with milk, coconut oil and eggs in your blender and pulsing until you get a mostly smooth mixture. Pour the mixture into a large mixing bowl and then sift in rice flour and salt, before folding in minced garlic and diced red onions. Mix well until you get a homogeneous mixture and ingredients and evenly distributed.

Heat up a little coconut oil in a non-stick skillet over medium-high heat, then pour half a cup of batter in the middle of the skillet, swirling the batter around to form a circle. Allow the batter to cook until bubbles start rising to the surface and the bottom has turned a beautiful golden brown. Using a spatula, gently flip the pancake over to the other side and allow it to cook some more until the other side is also golden.

When all the batter has been used up, prepare the rainbow salsa by combining diced yellow bell peppers, red onions and tomatoes together with olive oil and salt. Serve the pea and spring onion pancakes topped with this colorful rainbow salsa and enjoy!

Pea Pancakes Pea Pancakes Pea Pancakes

More Healthy Pancake Recipes:

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Vitamin-Rich Mango Pancakes
Cream Cheese Gluten Free Pancakes

Ingredients

For the pancakes:
  • 1 cup of peas, drained and rinsed
  • ½ cup of milk
  • 2 tablespoons of coconut oil + more for cooking
  • 2 eggs
  • ½ cup of rice flour
  • 2 teaspoons of salt
  • 2 large garlic cloves, minced
  • ½ cup of diced red onions
For the rainbow salsa topping:
  • 1 cup of diced yellow bell pepper
  • ½ cup of diced red onions
  • 1 cup of diced tomatoes
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt

Directions

  1. Combine peas with milk, coconut oil and eggs in your blender and pulse until you get a mostly smooth mixture
  2. Pour mixture into a large mixing bowl and sift in rice flour and salt, then fold in minced garlic and diced red onions until you get a homogeneous mixture
  3. Heat up a little coconut oil in a non-stick skillet over medium-high heat and pour 1/2 cup of batter in the middle of the skillet, swirling the batter around to create a circle
  4. Allow batter to cook until bubbles start rising to the surface and the bottom has turned golden brown
  5. Gently flip pancake over with a spatula and allow it to cook some more until the bottom side is also golden
  6. Repeat until all the pancake batter is used up
  7. In a medium bowl, combine diced yellow bell pepper, diced red onions and diced tomatoes with olive oil and salt, and mix well to form rainbow salsa
  8. Serve pea & red onion pancakes topped with rainbow salsa




Nutrition

Calories

89 cals

Fat

4.1 g

Protein

2.9 g

Carbohydrates

10.2 g

Sugar

1.8 g

Fiber

1.1 g

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