Nutritious and delicious savoury green pancakes. These pea protein pancakes include matcha for flavour, colour and extra goodness. Serve with roasted vegetables and a spicy crunchy peanut sauce for a glorious contrast of colours, flavours and textures. They’ re vegan, gluten free and most importantly, tasty.
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Pancakes are always a treat, but I have a particularly soft spot for savoury pancakes. My dinner time treat, when I was a child, was wholemeal pancakes with cheese sauce – utter bliss.
Pea Protein Powder
I’ve been a fan of Indigo Herbs now for some time. They’re an online independent retailer based in Glastonbury who provide high quality nutritious ingredients, most of which are organic. I’ve used lots of their products over the years, but I’d never tried pea protein powder – until now.
The powder is not, as you might expect, green. It’s a sort of orange colour; it’s made from organic yellow peas and is a favourite with athletes as it has a high concentration of branched-chain amino acids. I’m not renowned for my athleticism, so maybe this is the mystery ingredient that will get me sprinting to the allotment to harvest the first flush of spring greens.
It also appealed to me as its high antioxidant level is said to help with memory and concentration. Or have I already said that?
Pea Protein Pancakes with Matcha and Peanut Sauce
Pancake Day is fast approaching and I’ve been thinking of little else since the 1st of February. I can’t help it, I get excited by pancakes. Pea flour, I reckoned, would make some tasty and nutritious pancakes, but I wanted them to be green. I love the colour of these kale pancakes and it just seems as thought peas work better if they are green.
Cue matcha powder. I adore the flavour and colour of Japanese matcha green tea, both as a drink and in baking. It too is loaded with antioxidants and it’s said to be super healthy. This one from Indigo Herbs is particularly fine as it’s the highest ceremonial grade and is also organic. Green is for go!
I mixed some wholemeal gluten free flour and pea powder as the base for the pea protein pancakes. It was then just a case of whisking in the matcha, some chia seeds to help with binding, salt, pepper and gluten free baking powder, then combining with water. I used a little coconut oil for frying, but the pancakes were mostly fat free.
The resulting pea protein pancakes are not only green, but delicious too. They have an umami tone and a slight note of bitterness which makes them perfect vehicles for a variety of savoury accompaniments. I went with sweet roasted vegetables and a spicy hot crunchy peanut sauce which created a glorious contrast of colours, flavours and textures.
Other Savoury Pancake Recipes You Might Like
- Buckwheat crepes with asparagus, beans & mushrooms via Family Friends Food
- Courgette & chickpea pancakes via Tin and Thyme
- Kefir kale pancakes via Tin and Thyme
- Leek pancakes with spinach, kale & ricotta via Searching for Spice
- Pumpkin pancakes with chilli fried broccoli via Thinly Spread
- Staffordshire oatcakes via Tinned Tomatoes
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these pea protein pancakes with spicy peanut sauce, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more Tin and Thyme pancake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
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Pea Protein Pancakes – The Recipe
Pea Protein Pancakes with a Spicy Peanut Sauce
- 110 g gluten free wholemeal flour or buckwheat
- 40 g pea protein flour
- 1½ tsp baking powder
- 2 scant tsp matcha green tea powder
- 2 tsp chia seeds
- ¼ tsp sea salt salt I use himalayan pink rock salt
- grinding of black pepper
- 300 ml water
- 1 tsp coconut oil for frying
Spicy Peanut Sauce
- 1 tsp peanut oil or coconut oil
- 1 small onion – finely chopped
- 1 clove garlic – finely chopped
- ¼ hot red chilli – finely chopped
- 1 cm slice of ginger – finely chopped
- 2 tbsp sugar-free crunchy peanut butter
- 150 ml water
- ½ tsp tamari
- Whisk all the dry ingredients together in a large bowl.
- Make a well in the middle and whisk in the water. Allow to stand for ten minutes, whilst you make the peanut sauce.
- Heat a little of the coconut oil over a moderate heat in a large non-stick frying pan.
- Drop spoonfuls of the batter onto the pan. Cook until a few bubbles have risen to the surface (about 3 mins), then turn and cook the other side for a further 3 minutes.
- Repeat until all the batter is used up. I made ten.
Spicy Peanut Sauce
- In a small pan, gently fry the onion, garlic, chilli and ginger in the oil for a few minutes until everything has softened.
- Stir in the peanut butter, then add the water a little at a time, stirring all the while.
- Simmer for a couple of minutes, then serve with the pancakes.
These pea protein pancakes go to Jac at Tinned Tomatoes for Meat Free Mondays.
Post commissioned by Indigo Herbs. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.