The best mini pea pancakes

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This week my healthy pancakes went green with pea power

I needed a recipe for green pancakes. Why you might ask. Good question. I needed it because I am taking part in a Halloween food challenge, which you will see more of in a few days. So I was on the hunt for a quick simple and healthy green pancake recipe.

I was originally inspired by this awesome pea fritter recipe by Amy at Feeding Finn. However the challenge I am involved in was set up by an allergy friendly kid food blogger Fork and Beans so I wanted something wheat free.  I, therefore modified my pumpkin spice pancake recipe and it worked an absolute treat!

The final recipe is super easy, packed with peas and protein from cottage cheese and eggs and is made with oats instead of wheat flour. If you are looking for a pancake recipe that kids will absolutely love then you should definitely check out my apple oat baby pancakes 

How to make healthy pea pancakes for your kids

 Watch my mini pea pancake quick recipe video

Mini Pea Pancakes

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pea pancakes are a perfect healthy kid snack or for baby led weaning. Based on oats, cottage cheese and peas they are packed with protein, easy and yummy!

Print

Ingredients

• 1 Cup frozen peas (cooked as per instructions on pack)
• 1/2 Cup rolled oats
• 50g Feta cheese
• 1/2 Cup Cottage cheese
• 2 Eggs

Instructions

1. Watch the quick recipe video before you get started, scroll up a little to find it
2. Check the notes at the bottom of the recipe for little bits of extra info and help
3. Whizz all ingredients in a food processor until smooth
4. Heat a heavy based pan on a medium to low heat
5. Lightly grease
6. Drop spoonfuls of the mixture into the pan
7. Wait for bubbles to appear on the surface and then flip
8. Cook until golden on both sides

Notes

These pancakes will freeze. You can freeze them then add them to school lunch boxes, or just to have them on hand as an emergency snack!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 165 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 109mg Sodium 279mg Carbohydrates 14g Fiber 3g Sugar 3g Protein 11g

This nutrition analysis is based on an average of the ingredients

I’m not sure if you can tell, but at the moment I am working on improving my food photography. I am finally moving away from my comfort zone of the iPhone and playing with a proper camera. At this stage I would love to say a big thank you to Kylie from Kidgredients  for sharing some of her knowledge, I found this post she put together on food styling and cheap food photography tips invaluable as a starting point. I am also working through the food photography book by Recipe Tin Eats and it is great.  I must also say, my husband who’s camera I am now using is being very patient too!

Do you think you will try these mini pea pancakes?

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