These savoury breakfast pancakes pack in plenty of whole food protein thanks to cottage cheese, eggs and three types of legumes – peas, broad beans and chickpeas – in the form of flour. Fresh herbs push up the plant count even more. Delicious served with just a squeeze of lemon and some pea shoots, or accompany with your choice of roasted tomatoes, sliced avocado, poached eggs or smoked fish.
Method
- Put the cottage cheese, egg, chickpea flour and baking powder in a blender. Season to taste and blend until smooth, pausing to scrape down the sides if necessary.
- Add the peas, broad beans, spring onions, herbs and lemon and pulse until finely chopped and evenly mixed.
- Heat 1 tbsp olive oil in a large frying pan, then use half of the mixture to make the first four pancakes, spreading each to about 8cm in diameter with the back of the spoon. Cook over a medium-low heat for 2 minutes or until the pancakes have browned underneath and are starting to set around the edge.
- Flip the pancakes with a palette knife or fish slice and cook the other side until golden brown and springy to the touch.
- Keep the first batch warm while you cook four more pancakes, adding a little more oil if needed, then serve with pea shoots, a squeeze of lemon and any other accompaniments you fancy.
Cooking tip
If you’re serving fewer people, freeze any leftover cooked pancakes. They can be re-crisped from frozen in an air-fryer (180°C/8 minutes) or defrosted and warmed in the oven (180°C/160°C fan/gas mark 4 for 10 minutes).
| Per Serving (g) | Per 100g | |
|---|---|---|
| Calories (Kcal/KJ) | 92/385 | 122/510 |
| Protein (g) | 6.2 | 8.2 |
| Fat (g) | 3.9 | 5.2 |
| Saturated fat (g) | 1.1 | 1.5 |
| Carbohydrate (g) | 6.8 | 9.0 |
| Sugar (g) | 1.8 | 2.4 |
| Fibre (g) | 2.4 | 3.1 |
| Sodium (mg) | 107.9 | 142 |
| Salt equivalent (g) | 0.25 | 0.33 |
| No. of Plant points | 6 ¾ |