Easy Peasy Pancakes

Peas are delicious fresh from the garden in the spring but they are also an easy vegetable to keep on hand in the freezer. These bright green, flavourful pancakes are a great way to introduce peas to a child who may not eat or says they won't eat green veggies. They are great for lunch or dinner with a yogurt and herb dipping sauce.

10 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
wheat, egg, milk
Equipment List
Stove top
Medium pot
Food processor (or large bowl, masher, large spoon)
Large skillet
3 cups
fresh or frozen shelled peas
1.5 cups
whole grain flour
lemon, juiced
2 tbsp
fresh parsley &/or mint
1 tsp
1 tsp
baking powder
1/2 cup
cheese (e.g. feta, parmesan, cheddar)
3 tbsp
olive oil

1. Bring a medium pot of water to a boil then cook peas for 3 minutes. Drain.
2. Combine 2 cups of the cooked peas with all remaining ingredients in a food processor until it forms a thick batter (this could be done in a bowl by hand by mashing the peas first then stirring in the other ingredients). Fold in the other 1 cup of peas.
3. Heat a skillet on medium low then add 1 Tbsp olive oil. Scoop heaping tablespoons of batter into the pan then flatten with a spatula into cakes. Cook for 3-4 minutes per side until golden. Repeat with remaining oil and batter. 
4. Serve warm with a dipping sauce if desired.

Source: Nicole Fetterly, RD
Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Easy Peasy Pancakes
Easy Peasy Pancakes