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Mini pea pancakes recipe
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22 ratings
These mini pea pancakes are light, fluffy – and healthy! Served with a sweet chilli yogurt dip, they make the perfect hearty snack or light lunch. See method
Ingredients
- 80g wholewheat flour
- 80g plain flour
- 1½ tsp baking powder
- 3 eggs
- 284ml pot buttermilk
- 150g frozen peas, defrosted
- sunflower oil spray, for frying
- 150ml low-fat natural yogurt
- 2 tbsp sweet chilli sauce
Each serving contains
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Energy
200kj
48kcal
2%
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Fat
1g
2%
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Saturates
0g
2%
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Sugars
2g
2%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 7.3g
Protein 2.7g
Fibre 0.8g
Method
- Put the flours and baking powder in a large bowl and stir to combine. In a separate bowl, whisk the eggs with the buttermilk and 80ml water. Pour the wet mixture into the dry, stir to combine, then stir in the peas.
- Heat a large nonstick frying pan over a medium heat and add a spray of oil. Fry small spoonfuls of the mixture for 1-2 mins or until bubbles appear on the surface, then flip and cook for a further 1-2 mins until golden. Repeat until all the mixture is used, adding a spray of oil to the pan between batches.
- Put the yogurt in a bowl and swirl through the sweet chilli sauce. Serve the pancakes hot or cold, with the yogurt for dipping.
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