These gluten free savoury pea and mint pancakes are perfect for lazy weekend brunches.
I know, I know, I’m late for pancake day. Better late than never right?
To be honest, I had completely forgotten about pancake day until I looked at my Instagram feed last night and saw pancake after pancake. So it is perhaps fortuitus then that I planned to share these Pea and Mint Pancakes with you today even though I no idea it pancake day was upon us.
These Pea and Mint Pancakes have become a bit of a Saturday brunch staple in our house. While I prefer to use fresh peas, when I can get my hands on them, for these pancakes, frozen peas work just as well. If using frozen peas though I suggest baby peas if you can get them as they are sweeter.
Serve these pea pancakes with wedges of lemon, and mint leaves, parlsey leaves and cucumber tossed in a lemon mustard dressing.
Pea and Mint Pancakes
Ingredients
- 300 g fresh peas or frozen baby peas
- 1/2 cup mint leaves
- 4 spring onions chopped
- 1 tbs heaped gluten free cornflour
- 1/4 cup buckwheat flour
- 1 extra large egg
- salt and pepper
- 2 tbs olive oil
- lemon wedges to serve
Instructions
- Place a medium saucepan of water over a high heat and bring to a boil. Fill a large bowl with cold water and half a dozen ice cubes. Quickly blanch the peas in boiling water for a 10 to 20 seconds. Drain and place in the bowl of ice water. Leave to cool.
- Add all of the ingredients in a food processor and process until combined.
- Heat a large frying pan over a medium high heat. Add the oil and add spoonfuls of the batter. Cook until the edges are lightly golden, about 1 to 2 minutes, and flip and cook for a further minute. Repeat with the rest of the batter.
- Serve with a green salad, lemon wedges and a sprinkle of sea salt.
Recipe Notes
I like the slight nuttiness that buckwheat flour adds, but if you don't have buckwheat flour feel free to substitute cornflour.
Jennifer,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
I appreciate it!
They look amazing!!! I am loving fritters/waffles/pancakes at the moment so these are on the to try list!
We are a gluten-free household and I think these sounds AMAZING! I may just have to sway my 11 year old now 😉
Amber. x
I guess I know what I’m making for brunch this weekend now – these pancakes look scrumptious! Mint and peas are a match made in heaven.
These sound awesome! I love savory pancakes!
Hi Jennifer, I just found your blog, thanks to these green beauties…
Such a nice twist on a regular pancakes – now all I have to do, is to wait for my mint to grow 😉
Thank you for your lovely comment Jasmin 😀 I hope you enjoy them.
I had ordinary pancakes but yours are really cool. I love the pea and mint idea.
This look so good! xo
Such a lovely pancake alternative! I make little fritters that are similar to these but also have ricotta in – I love the combination of pea and mint.
Pea and ricotta sound lovely Kate. 🙂