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Savoury green easy pea-sy oat pancakes

Nutrition Smart
A super nutritious green pancake recipe made from a few staple ingredients. Makes about 10 mini pancakes
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast, lunch
Cuisine Fusion
Servings 2
Calories 176 kcal


  • 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...


Nutritional info per serving (1/2 of the recipe, not including serving ingredients): 176 kcal; 4.2 g fat; 25.1 g carb; 6.1 g fiber; 10.2 g protein.
Serve with toppings of choice and a fresh salad as a light meal. You can also serve it as a breakfast along with some scrambled eggs and fresh fruit.
Makes about 10 mini pancakes or 4 big thinner pancakes.
Keyword baby spinach, cashew yoghurt frosting, eggs, frozen peas, oats