Pea, broad bean and cottage cheese pancakes
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at loveyourgut.com.
Cooking tools:
- Blender
- Air fryer
- Skillet
- Spatula
- Spoon
- Oven
- Freezer
- Plate
Ingredients
- 150g cottage cheese
- 1 medium egg
- 50g gram (chickpea) flour
- ½ tsp baking powder
- 100g frozen peas, defrosted
- 100g frozen baby broad beans, defrosted
- 3 spring onions, chopped
- 15g basil, chopped
- 15g flat leaf parsley, chopped
- 1 lemon, zest finely grated
- 1 tbsp olive oil
- 50g pea shoots
- 1 lemon, cut into wedges (the one that has been zested for the recipe is fine)
- Plus roasted tomatoes, sliced avocado, poached eggs or smoked fish (optional)
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