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Savoury Pea Pancakes with Fresh Salsa | occasionallyeggs.com

Savoury Pea Pancakes with Fresh Salsa

These easy gluten free pea pancakes are the perfect summer weeknight meal - spring green pancakes, with a spicy fresh tomato and onion salsa.

Course Breakfast, Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 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*
  • 1 egg
  • 2 tablespoons hemp or coconut oil*
  • 1 teaspoon honey

Fresh salsa

  • 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


  1. 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.
  2. 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

  1. Combine all ingredients in a small bowl and you've got instant salsa.
  2. 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!