It’s truly amazing what you can do with a few simple ingredients and a powerful blender.
This recipe is perfect for a super nutritious breakfast or a light lunch. You can top these beauties with e.g. hummus, cottage cheese, and / or avocado. I like to serve them topped with cottage cheese, with a nice big fresh salad on the side. I cooked these into mini ‘crumpets’, but you can also make them thin and big so that you can stuff them with fresh goodies.
Frozen peas are a wonderful kitchen staple to stock up on. Peas are higher in protein than other veg, and they are packed with nutrients (including fiber, Vitamin A, iron, folate, thiamine, Vitamin C and manganese, and Vitamin K.
The oats packs a punch of soluble fiber, great for lowering cholesterol and controlling blood sugar levels.
Bonus – these pancakes are kid- and toddler-friendly (plus a great way to sneak those veggies in), great for heart health and diabetes management, and can be made gluten-free if necessary (by using gluten-free oats).
Savoury green easy pea-sy oat pancakes
- 1/2 cup oats or oat bran
- 1 large free range egg
- 1 cup frozen green peas no need to thaw
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup plain yoghurt
- handful of spinach this is mostly just for color, the pancakes work perfectly without it
- Put all the ingredients in a powerful blender (e.g. Nutribullet) and blend until completely smooth.
- Heat a non-stick pan on medium, spray with non-stick spray, then fry the pancakes. Use about 1/4 cup of batter per pancake. You can make these into 'crumpets' (small thicker pancakes) or make them bigger and flatter if you want to roll them up. I find that small pancakes are easier to manage.
- Flip the pancakes over when bubbles start to form on the surface, cook for another 10 seconds, then repeat with the rest of the batter.
- Top or fill with your favourite fillers! Cottage cheese, avo, hummus…