My best girlfriend landed in Sydney today – we’ve known each other ever since I can remember, and been through absolutely everything together – thick and thin. Now I have over two weeks with her, and it makes my heart smile bigger and brighter by the thought of it.
I decided to take Katja straight from the airport to one of my favourite café’s in Bondi – Porch & Parlour – where I was inspired by their ‘Pea Pancakes’ and decided to make my own, altered, version tonight for dinner. Who doesn’t love breaky for dinner?
Makes 4 big pancakes:
Ingredients:
Pancakes:
- 1/2 cup sugar snap peas
- 2 cups fresh green peas, or frozen
- 2 tbs. almond milk
- 1 tbs. biodynamic yoghurt
- 1 small clove fresh garlic
- 6 tablespoons oatmeal flour
- 1 teaspoon baking powder
- 1/2 teaspoon raw honey
- Salt & pepper to taste
Topping:
- Ricotta Light
- Red Onion (chopped)
- Rocket
- Sliced lemon boats
- Poached chicken
Directions
- Steam the sugar snaps until soft and transfer to an ice bath and drain.
- Repeat the same step for the peas and mash them with a fork.
- In a blender or with a stick-blender, combine the snap peas, almond milk and yoghurt and process until smooth.
- Add the flour, the baking powder, honey, garlic and a pinch of salt and pepper and process for 15 seconds more.
- Melt some coconut oil in a large skillet over medium-high heat and drop tablespoons of batter into the pan. Flip the pancakes when lightly brown and finish cooking. Transfer to paper towels and keep warm.
- Top with rocket, poached chicken, red onion, ricotta and lemon boats.
- Enjoy!
These pancakes are so versatile – you can make them sweeter for breakfast with more honey and no garlic, or make them even more savoury for lunch/dinner with more herbs, chilli, and/or goat’s cheese.
Top with whatever you like – scrambled or poached eggs for breakfast with some smoked salmon would be a fantastic idea. The options are endless.
Hope you love them!
Caroline x
