Pea Protein Pancakes with a Spicy Peanut Sauce

Pea Stack of pea protein pancakes with peanut sauce and roast vegetables on a white plate.

5 from 1 vote

Pea Protein Pancakes with a Spicy Peanut Sauce

Savoury green pancakes that are made even more nutritious and delicious with a little matcha green tea powder. Serve with roasted vegetables and a spicy crunchy peanut sauce for a glorious contrast of colours, flavours and textures.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Fusion

Keyword: green, matcha, pancakes, pea flour, peanut sauce, savoury

Servings: people

Calories: 448kcal

Author: Choclette @ Tin and Thyme

Ingredients

Pancakes

110 g gluten free flour or buckwheat
40 g pea protein flour
1½ tsp baking powder
2 tsp matcha green tea powder
2 tsp chia seeds
¼ tsp sea salt I use himalayan pink rock salt
good 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 root ginger finely chopped
2 tbsp crunchy peanut butter
150 ml water
½ tsp tamari (affiliate link)

Metric - US Customary

Instructions

Pancakes

Whisk all the dry ingredients together in a large bowl. Then stir in the chia seeds.
110 g gluten free flour, 40 g pea protein flour, 1½ tsp baking powder, 2 tsp matcha green tea powder, 2 tsp chia seeds, ¼ tsp sea salt, good grinding of black pepper
Make a well in the middle and whisk in the water. Allow to stand for ten minutes, whilst you make the peanut sauce.
300 ml water
Heat a little of the coconut oil over a moderate heat in a large non-stick frying pan.
1 tsp coconut oil for frying
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.
1 tsp peanut oil, 1 small onion, 1 clove garlic, ¼ hot red chilli, 1 cm root ginger
Stir in the peanut butter, then add the water a little at a time, stirring all the while. Then add the tamari.
2 tbsp crunchy peanut butter, 150 ml water, ½ tsp tamari (affiliate link)
Simmer for a couple of minutes, then serve with the pancakes.

Notes

Serve with roasted vegetables of your choice.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition