Pea pancakes

Rachel Hale-McKenna

Inspired by a breakfast I enjoyed at Bondi’s Porch and Parlour, these pancakes are green for goodness. They are very light on flour, making them soft and fluffy but they can be tricky to turn in the pan. If you prefer them more dense add more flour to the mix.

Ingredients

1 ½ cups	Peas, blanched in salted water and refreshed (Main)
2 large	Eggs, separated (Main)
3 Tbsp	Flour
2 Tbsp	Chopped mint
1	Spring onion, chopped
¼ tsp	Salt
1 pinch	Black pepper
1 dash	Oil, for frying
1 small knob	Butter, for frying
1 small handful	Fresh mixed herbs, I used mint, parsley, coriander, microgreens, pea shoots
1	Avocado, chopped (Main)
50 g	Feta, chopped

Directions

1. Blend 1 cup of the peas with the egg yolks, flour, mint, spring onion, salt and a good grind of black pepper until just incorporated. Stir in the ½ cup of peas.
2. In a separate bowl whisk the egg whites until just stiff. Fold into the pea batter.
3. Heat a large frying pan over a medium heat. Add a little oil and a knob of butter and fry spoonfuls of the mix until golden on both sides.
4. Top pancakes with herbs, avocado, feta and poached eggs.

More nutritious breakfast ideas

• Apple and walnut, oat and quinoa porridge
• Winter-spiced citrus muffin splits
• Creamy spinach and mushroom baked eggs