Peas, we love ’em. Somewhat under-appreciated, the pea is often relegated to the sidelines of the plate ready to roll off and be squashed underfoot or projected across rooms. However, as with most legumes the pea is a powerhouse of nutrition (the colour should give that away!) and it’s a fab addition to many meals especially when mashed or blended!
For these emerald pancakes we took our original Foodini Club Oz Cakes recipe from May 2017 and updated it to include peas along with the spinach. These make a fluffy, slightly sweet yet impressively nutritious pancake perfect to add to your repertoire this Shrove Tuesday. They also work really well sandwiched together with cream cheese…
How to make Emerald Pancakes
(makes approx 30-40 small pancakes)
Firstly make your green puree:
- 2 Large handfuls of fresh spinach (approx 80-100g)
- 1 cup frozen peas
Boil together the fresh spinach with the frozen peas for 3-4mins before draining, squeezing out excess liquid and blending into a deep green puree. This will be the base of your pancakes..
- 2 eggs
- 350 – 400ml Milk or Mylk
- 1 Tbsp oil or melted butter
- Drizzle of vanilla essence (optional)
- 0.5 tsp salt
Mix together well until everything is blended then add:
- 200g (approx) Wholemeal Spelt Flour or Wholemeal plain flour
- 1 tsp Bicarb of Soda
- 1.5 tsp Baking powder
You want the mixture to resemble thick double cream. If it’s too runny add more flour, likewise if it’s too thick add more milk! It should be a mid green colour.
Leave to sit for 10mins while you heat up a pan and get cooking : 1-2 TBSP of batter at a time in a lightly oiled frying pan. Flip the pancakes to the other side when you see bubbles start to form (approx 3 mins each side).
Enjoy with your favourite toppings – we can recommend greek yoghurt, banana and maple syrup! If you have lots left over, freeze for a later date and simply reheat in the oven when you want to eat them…
Happy Pancake Day!! 🥞