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Pea Pancakes with Sauteed Mushrooms, Spinach and Red Onion

Peas are a great protein source and the pancakes are bursting with nutrients from the greens. This makes a super healthy breakfast or lunch catering for everyone – it’s even gluten-free. These pancakes really can be adapted to so many different scenarios.

vegan pea pancakes with sauteed mushrooms jay halford plant based recipes

Ingredients

Method

  • Add the spinach into the bottom of the blender first
  • Then add the chia seed, linseed and flour (and baking powder) with a dash of water
  • Then add the peas and milk to the blender on top of the spinach and season well with a good pinch of salt and pepper
  • Blend the ingredients on full speed for about 1-2 minutes depending on the blender to a smooth batter consistency
  • Scrape the sides as you go to make sure it all incorporates
  • Let the batter stand to thicken for 5 minutes before you cook it
  • Heat a non-stick frying pan to a medium to high heat and spoon in the pancake mixture to the size required
  • Cook on one side until you start to see bubbles appearing through the pancake
  • Flip the pancake over and cook the other side for another minute and they will be cook through
  • Either serve the pancakes hot straight away or place onto a tray to cool and store them in the fridge to be warmed through in the oven at a later date

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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