I went to a neat primarily vegetarian restaurant in Saskatoon a few weeks ago called Nosh and tried a couple things on the menu. Their pea pancakes inspired me to try to recreate the dish. The server told me they were made with rice flour, but they weren’t classified as gluten free on the menu – I decided to make them with all brown rice flour to make them gluten free and increase the nutrient content. The ones I had were served with hummus, arugula, and what they called a quinoa salsa. The quinoa salsa was weird. You’re getting better salsa. The arugula also seemed unnecessary, but you can include it if you’d like.
These pancakes are savoury and mildly sweet. They’re delicate but won’t fall apart when you flip them (score) and they’re a soft green colour (double score). I used the lentil hummus recipe from Oh She Glows, which you can find here. I prefer it to chickpea hummus in this recipe because it’s ultra smooth.
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Yields ~12 small pancakes
1 cup brown rice flour
1 tablespoon ground flax
1/2 teaspoon baking soda
Salt and pepper to taste
1/2 cup peas, either fresh or thawed
1 cup non-dairy milk*
2 tablespoons hemp or coconut oil*
1 teaspoon honey
Mix the flour, flax, baking soda, and salt and pepper in a medium bowl. In a blender or food processor, blend the peas, milk, egg, oil, and honey until smooth. Add the pea mixture to the flour, and whisk until fully combined with no lumps.
Heat a large pan over low-medium heat. Add a little oil and cook the pancakes for about a minute before flipping and cooking for another 30 seconds.
Fresh salsa ingredients:
2 plum tomatoes or about 3/4 cup cherry tomatoes, chopped
1 tablespoon onion, minced
Juice of 1/2 lime (1-2 tablespoons)
1 teaspoon honey
salt and pepper to taste
Combine all ingredients in a small bowl and you’ve got instant salsa.
Serve hot with hummus on the bottom, a pancake, and then salsa. Alternatively, serve them however you want. These are good for breakfast, brunch, lunch, linner, or as a light dinner or side dish. All day, every day.
1. I’ve tried this recipe with rice milk and with almond milk. I preferred it with almond. The rice milk allowed for a brighter green colour, but the almond milk was much richer and creamier.
2. If you use hemp oil, they’ll be greener!