Cookie Notice
This website uses cookies to enhance user experience and gather analytical data to better improve our services.
See our Privacy Policy for more information.

Garden Pea and Spinach Pancakes

Garden Pea and Spinach Pancakes

15 MINUTES
These savoury and satisfying Garden Pea and Spinach Pancakes make for the perfect low-carb breakfast or lunch option. Packed with vitamins and minerals, they are made with a blend of nutrient-dense spinach and sweet garden peas. Lightly seasoned with aromatic herbs and spices, these pancakes are both flavoursome and nourishing. The texture is fluffy and delightful, and the golden brown batter is a feast for the eyes. Best served warm with a dollop of your favourite low-carb condiment, these pancakes are a wonderful keto twist on a classic dish.

Ingredients:
 
240g Spinach
 
35g Green Peas
 
1 Egg(s)
 
1 pinch Salt
 
2 sprigs Parsley
 
25g Cheddar Cheese
 
20ml Double Cream (Heavy Cream)
 
1 tbsp Olive Oil
Nutritional Information
479
Calories
9g
Carbs
38g
Fat
22g
Protein
Instructions:
1.

Add all the ingredients except parsley and olive oil into a food processor

Blitz until everything is combined

2.

Heat the olive oil in a pan on medium-low heat

Pour the batter to form 3-4 pancakes in a pan

fry until starts to bubble for 2 min, then, flip and cook for another 1-2 min

Repeat until the batter is finished

3.

Transfer pancakes onto a plate, sprinkle some chopped parsley, and enjoy!Note: feel free to use frozen vegetables