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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
