Green Peas Pancake

Green Peas Pancake – a delightful dish that brings together the goodness of fresh or frozen green peas in a pancake form. Whether you’re a breakfast enthusiast, a snack lover or a parent searching for a wholesome addition to your kids’ lunchbox, these green peas pancakes are a perfect choice. The ease of preparation adds to their charm – simple ingredients, minimal effort and maximum flavor make these pancakes a go-to choice for busy mornings or lazy afternoons.

Packed with protein, fiber, and vitamins, these Green Peas Pancakes provide sustained energy and contribute to a balanced diet. The peas not only enhance the nutritional value but also bring a unique flavor that sets them apart from regular pancakes. One of the key ingredients in these delectable pancakes is green peas. These little green wonders not only add a vibrant color to your dish but also bring a burst of freshness.

Whether you’re starting your day with a nutritious breakfast, satisfying your snack cravings, or ensuring your kids enjoy a wholesome meal at school, these pancakes are the answer.

Green Peas Pancake

Course: BreakfastCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total timeminutes

An easy to make and healthy breakfast as well as snack option!

Ingredients

• Green Peas – ½ cup, fresh/frozen

• Garlic Cloves – 3-4

• Ginger – ½-inch piece

• Green Chilli – 1

• Coriander Leaves – a small bunch

• Water – 1-2 tbsp

• Semolina – ½ cup

• Onion – 1 small, finely chopped

• Carrot – a small piece, grated

• Curd – 2 tbsp

• Salt – as per taste

• Turmeric – 1/8 tsp

• Chilli Powder – ¼ tsp

• Sugar – 1/8 tsp

• Water – as needed

• Baking Soda – ¼ tsp

Directions

• Into a blender jar, add green peas, garlic, ginger, green chilli, coriander leaves and water and grind well.
• Transfer this to a bowl and to this, add semolina, finely chopped onion, grated carrot, curd, salt, turmeric, chilli powder, sugar and water to make a thick batter. Keep it aside for 10 min so that that semolina becomes soft. If needed, mix in some more water.
• Finally, add the baking soda and mix well.
• Heat a pan and lightly brush with some oil. Pour a ladle full of the batter and spread it lightly to make a thick pancake.
• Once the bottom side is cooked and top starts looking a little dry, flip it over and cook the other side too.
• Transfer to a serving plate and serve these pancakes with a dip of your choice.

Recipe Video