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spinach and pea pancakes

Spinach and Pea Pancakes

Dena Gershkovich
These protein-packed pancakes are the result of me discovering green pea flour. Special thanks to Pereg for sponsoring this recipe!
Prep Time 10 mins
Cook Time 5 mins
Course Main Course
Cuisine Vegetarian
Servings 6 pancakes


  • 1 cup Green Pea Multi-purpose Flour from Pereg Natural Foods & Spices
  • ¼ cup breadcrumbs
  • 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


  • 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.


Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!
Keyword spinach and pea pancakes