Pea and Spinach Pancakes with Polenta [gluten free]

Sunday mornings require something special yet tasty! My boyfriend and I have a problem with sweet breakfast. It usually gives us heartburn. We have tried oats for some time, smoothies and sweet pancakes but lately we are trying new breakfast recipes. Since it is difficult for us to eat something and not regret it after I came up with this idea to add mostly veggies in our breakfast. We are trying to avoid fruits first thing in the morning.

These pea and spinach pancakes are made with green vegetables and spices, oats, polenta flour ( aka cornmeal/corn flour) and yogurt.

Green peas are the best. They are nutritious and contain a fair amount of fiber and antioxidants. They contain just about every vitamin and mineral you need, in addition to a significant amount of fiber. In this recipe I used frozen green peas that I bought of farmer’s market.

These pancakes are also made with spinach and fresh parsley. I used fresh spinach but you can also use frozen since everything is going to be blended together in a high speed blender.

Why these pea and spinach pancakes are the best?

They are:

• made with green vegetables
• gluten free
• plant based ( if you make them with a plant based yogurt)
• made with 8 ingredients
• perfect as a savory breakfast
• rich in fibers
• great for meal prep if you want to make them ahead
• versatile, you can add other veggies in the batter, like zucchini
• oil free if you make them in a non stick pan

We love to top our pea and spinach pancakes with tahini sauce , sun dried tomato from the jar, spring onions and freshly ground pepper. You can also add other topping of your choice.

If you try these green pancakes, let us know on the comments below. Don’t forget to follow us on our social media so you will be updated every time we post new recipes.

More recipes you might like:

Spinach savory waffle [vegan+gluten free]

Healthy Chocolate Vegan Waffle with Beetroot [gluten free]

These pea and spinach pancakes are healthy and so tasty. They are gluten free and plant based. If you are trying to incorporate more vegetables in your diet, then this savory breakfast is for you. You can top it with pesto, tahini sauce, baked or fresh vegetables and everything you find delicious in a savory breakfast.

Makes: 8-10 pancakes

Ingredients

• 1/2 cup of oats
• 2/3 cup of polenta flour ( aka cornmeal/corn flour) *
• 2/3 cup of green peas, frozen or fresh
• handful of fresh spinach
• 1/2 cup of fresh parsley, chopped
• 1 cup of unsweetened yogurt
• 1/2 cup water
• 1 tsp baking powder
• 1 tsp baking soda
• salt and pepper
• olive oil for frying (optional)

Preparation

1. Soak the peas in boiling water for 5 minutes. Then drain them.
2. Add all the ingredients in a blender and blend everything together until smooth. Let the batter rest for 10 minutes.
3. In a non stick pan add a drizzle of olive oil and when the pan is hot, spoon in a large tablespoon of pancake batter into the pan, using the spoon to spread out the mix.
4. Cook on one side for 4-5 minutes until it is golden, before turning and cooking the other side for 3-4 minutes until cooked through.
5. Remove the pancakes and repeat until all the batter is finished.

Notes

*if the batter is a bit wet, add 1 tbsp of polenta flour at a time to match the consistency of your choice.