Spinach and Pea Pancakes
I don’t know about you, but I didn’t know that pea flour was a thing until I received this Green Pea Multi-purpose Flour from Pereg Natural Foods & Spices as a gift in the mail yesterday. I’m not talking about pea protein powder; this is legit flour that’s made from nothing other than green peas.
The thing that’s cool about pea flour compared to pea protein powder is that the former has a lot more fiber than the latter, which will help with satiation. Pea flour is also “better” about preserving some nutrients that are present in peas, such as iron.
It makes sense why this is the case: To make pea flour, whole peas are dehydrated and then ground. For pea protein powder, only the protein portions of peas are extracted and isolated.
Though pea protein powder has more protein per serving than pea flour, at 11 grams of protein per serving, pea flour is still a great way to add protein to your diet.
As a vegetarian, discovering new ways to add plant-based, protein-rich foods to my diet truly excites me (seriously, like on a deep level). Moments like these confirm that dietetics truly is my passion (because who else freaks out over green pea flour?! Lol.).
Also, priced at $5.99 for a seven-serving bag, Pereg’s pea flour is practically a steal for products of this type.
Enjoy my recipe for Spinach & Pea Protein Pancakes posted below! 🙂
Spinach and Pea Pancakes
Ingredients
- 1 cup Green Pea Multi-purpose Flour from Pereg Natural Foods & Spices
- ¼ cup breadcrumbs
- 1½ teaspoons garlic powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon paprika
- 1/2 teaspoon onion salt
- 1/2 teaspoon fine sea salt
- Black pepper to taste
- 1/4 cup olive oil
- 1/4 cup warm water
- 2 large eggs
- A few squirts fresh lemon juice
- 1/4 cup peas, fresh or frozen
- 1/4 cup spinach, chopped (fresh or frozen)
- 1/4 cup fresh parsley, roughly chopped
- High heat oil, such as vegetable oil or avocado oil, for frying
Instructions
- In a large mixing bowl, mix pea flour, breadcrumbs, garlic powder, nutritional yeast, paprika, onion salt, sea salt and black pepper together with a spatula.
- Add olive oil, water, eggs and lemon juice to the dry mixture. Mix well.
- Stir in peas, spinach and parsley.
- Heat avocado oil over medium-high heat in a large frying pan. Using a spoon, drop the pea mixture onto the pan in circles to form pancakes. Make sure to leave space between each pancake.
- Cover pan with foil for 2 to 3 minutes, or until the bottoms of pancakes appear light brown and crispy. Flip pancakes; repeat on other side.Enjoy pancakes topped with hummus. This recipe makes around six pancakes.
Notes
If you enjoyed this post, be sure to subscribe to The Artsy Palate so that you can stay up to date with my latest recipes and nutrition tips! Subscribe by entering your email address below. As always, feel free to contact me with any questions or comments! Follow The Artsy Palate (@theartsypalate) on Instagram for more! <3
I love this idea with a new ingredient I’ve never tried before!
Thanks, Karen! I hope you enjoy them! 😊