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 was 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.
The solution Peas, Pea Pancakes in fact!
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!
My final pea fritter recipe is super easy, packed with peas and protein from cottage cheese and eggs and is made with oats instead of wheat flour.
Peas and Baby Led Weaning
Frozen peas are one of my favourite ingredients as they are nutritious, affordable and in everyone’s freezer!
How to serve peas for baby led weaning is a question I get asked often.
Peas have a small round shape, depending on their size and your babies eating ability they could potentially present a choking risk. This can be reduced by ensuring they are cooked soft, and that you gently squash them before you give them to your baby.
To manage peas as finger food, babies will need to have developed their pincer grip. Most babies develop this sometime between 9 and 12 months (there are always some outliers to the norm though)
The best way for babies to develop the pincer grip is to practice, so you may choose to offer peas at meal times before your bub has mastered the pincer grasp, to help them reach this development milestone
If your baby isn’t able to pick up peas yet, you could obviously try these pea fritters.
If you are looking for a pancake recipe that kids will absolutely love then you should definitely check out my apple oat baby pancakes
Watch my mini pea pancake quick recipe video
- 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
- Watch the quick recipe video before you get started, scroll up a little to find it
- Check the notes at the bottom of the recipe for little bits of extra info and help
- Whizz all ingredients in a food processor until smooth
- Heat a heavy based pan on a medium to low heat
- Lightly grease
- Drop spoonfuls of the mixture into the pan
- Wait for bubbles to appear on the surface and then flip
- Cook until golden on both sides
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: 165Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 109mgSodium: 279mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 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?