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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

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

Each serving contains

Energy
200kj
48kcal 2%
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

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.

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