Pea, broad bean and cottage cheese pancakes - Love Your Gut

Name: Pea, broad bean and cottage cheese pancakes - Love Your Gut
Ingredients: Put the cottage cheese, egg, chickpea flour and baking powder in a blender. Season to taste and blend until smooth, pausing to scrape down the sides if necessary.; Add the peas, broad beans, spring onions, herbs and lemon and pulse until finely chopped and evenly mixed.; Flip the pancakes with a palette knife or fish slice and cook the other side until golden brown and springy to the touch.; Keep the first batch warm while you cook four more pancakes, adding a little more oil if needed, then serve with pea shoots, a squeeze of lemon and any other accompaniments you fancy.

loveyourgut.com

These savoury breakfast pancakes pack in plenty of whole food protein thanks to cottage cheese, eggs and three types of legumes – peas, broad beans and chickpea

View Original

Share this recipe:

Ingredients

Put the cottage cheese, egg, chickpea flour and baking powder in a blender. Season to taste and blend until smooth, pausing to scrape down the sides if necessary.
Add the peas, broad beans, spring onions, herbs and lemon and pulse until finely chopped and evenly mixed.
Flip the pancakes with a palette knife or fish slice and cook the other side until golden brown and springy to the touch.
Keep the first batch warm while you cook four more pancakes, adding a little more oil if needed, then serve with pea shoots, a squeeze of lemon and any other accompaniments you fancy.