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
- 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
- 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.
I like the slight nuttiness that buckwheat flour adds, but if you don't have buckwheat flour feel free to substitute cornflour.