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!