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Mini pea pancakes recipe

Mini pea pancakes recipe

21 ratings

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
  • Healthy
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • Fat

    1g 2%
  • Saturates

    0g 2%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 7.3g Protein 2.7g Fibre 0.8g


  1. 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.
  2. 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.
  3. Put the yogurt in a bowl and swirl through the sweet chilli sauce. Serve the pancakes hot or cold, with the yogurt for dipping.

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