Mini pea pancakes recipe
In partnership with British Heart Foundation
These mini pea pancakes are light, fluffy – and healthy! Served with a sweet chilli yogurt dip, they make the perfect hearty snack or light lunch.
See method- Serves 24 (makes 24)
- 10 mins to prepare and 20 mins to cook
- 48 calories / serving
Ingredients
- 80g wholewheat flour
- 80g plain flour
- 1½ tsp baking powder
- 3 eggs
- 284ml pot buttermilk
- 150g frozen peas, defrosted
- sunflower oil spray, for frying
- 150ml low-fat natural yogurt
- 2 tbsp sweet chilli sauce
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Shop ingredientsEach serving contains
- Energy
- 200kJ 48.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 7.3gProtein 2.7gFibre 0.8g
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Method
- Put the flours and baking powder in a large bowl and stir to combine. In a separate bowl, whisk the eggs with the buttermilk and 80ml water. Pour the wet mixture into the dry, stir to combine, then stir in the peas.
- Heat a large nonstick frying pan over a medium heat and add a spray of oil. Fry small spoonfuls of the mixture for 1-2 mins or until bubbles appear on the surface, then flip and cook for a further 1-2 mins until golden. Repeat until all the mixture is used, adding a spray of oil to the pan between batches.
- Put the yogurt in a bowl and swirl through the sweet chilli sauce. Serve the pancakes hot or cold, with the yogurt for dipping.
- See more Healthy snack recipes
