2plum tomatoes or about 3/4 cup cherry tomatoeschopped
1tablespoononionminced
Juice of 1/2 lime1-2 tablespoons
1teaspoonhoney
salt and pepper to taste
Instructions
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
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.
Notes
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!