Pea Pancakes Recipes

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CHICKPEA FLOUR PANCAKES



Chickpea Flour Pancakes image

These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.

Provided by Carine Claudepierre

Categories     Breakfast

Time 20m

Number Of Ingredients 6

1 cup Chickpea Flour (known as garbanzo bean flour (NOT besan or gram flour))
2 teaspoons Baking Powder (or 1 teaspoon baking soda)
3 tablespoons Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon

Steps:

  • In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
  • Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
  • Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
  • Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
  • Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
  • Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
  • Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
  • Serve immediately with maple syrup, banana slices, and fresh blueberries.

Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g

PEA PANCAKES



Pea Pancakes image

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Provided by Melissa Hamilton

Categories     Appetizer     Brunch     Easter     Vegetarian     Pea     Spring     Cottage Cheese     Green Onion/Scallion     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Steps:

  • If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.
  • Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).
  • Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3"-4" rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
  • Serve pancakes drizzled with butter and topped with scallions.

HEIRLOOM PEA PANCAKES



Heirloom Pea Pancakes image

Provided by Melissa Clark

Categories     quick, side dish

Time 25m

Yield About 14 pancakes

Number Of Ingredients 11

4 ounces sugar snap peas, trimmed
1/2 cup freshly shelled green peas
2 tablespoons milk
1 tablespoon heavy cream
1 egg, lightly beaten
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon sugar
1/8 teaspoon salt
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees. Fill a bowl with ice water. Bring a pot of water to a boil, then lightly salt it. Add sugar snap peas to boiling water, and blanch for 2 minutes. Remove with a slotted spoon, and plunge immediately into ice bath. Remove sugar snap peas from ice water, and reserve. Repeat procedure for the shelled peas, blanching them for 3 minutes or until tender. Reserve.
  • Puree sugar snap peas with the milk and the cream in a blender or food processor. Pour into a large mixing bowl, and whisk in the egg. Sift flour, baking powder, sugar and salt into mixture, and whisk to combine. Coarsely puree reserved shelled peas in food processor, then fold into batter.
  • In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon butter. Drop tablespoonfuls of batter into pan. When edges are lightly browned, place pan in oven and bake for 1 1/2 minutes. Remove from oven, and flip pancakes over gently with a spatula. Cook until bottoms are lightly browned; return to oven for another minute. Transfer to a plate lined with paper towels. Sprinkle with salt and pepper to taste. Repeat process until all batter is used.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 1 gram, TransFat 0 grams

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