Ingredients
Pancakes
- 280 g frozen peas, blanched.
- 1 red onion, roughly chopped.
- juice and finely grated zest of 1 lime.
- 3 tablespoons coconut flour.
- 1 tablespoon coconut oil, plus extra for frying.
- 5 eggs, beaten.
- sea salt, to taste.
- freshly ground black pepper, to taste.
To serve
- 100 g feta cheese (optional).
- a small handful of coriander leaves.
- a small handful of basil leaves.
- 1 tablespoon finely chopped dill.
- lemon wedges.
- 125 ml smoky tomato sauce (recipe below).
Smoky tomato sauce
- 1 teaspoon coconut oil.
- 1 red onion, finely diced.
- 400 g tomatoes, blanched, seeds removed, and diced, or 1 x 400g tin of organic chopped tomatoes.
- 1 teaspoon smoked paprika.
- sea salt.
- freshly ground black pepper.
- 1 tablespoon rice malt syrup.
Directions
- 1. Warm the oven to 150°C/300°F/Gas Mark 2. Place 250g of the peas and the rest of the pancake ingredients in a food processor and blitz to create a pea batter. Transfer to a bowl, then stir through the remaining peas.
2. Warm a large frying pan on a medium-low heat and melt 1/2 a teaspoon of coconut oil at a time to cook the pancakes. I like to make small pancakes, which generally hold together best.
3. To make these, drop 1 heaped tablespoon of the pea batter into the pan and press down lightly so the pancakes remain 1-1.5cm thick.
4. Cook the pancakes for 3-4 minutes on each side, or until golden, being careful not to flip them too soon on the first side as they may fall apart.
5. Once cooked, place on a platter, cover with foil and keep them warm in the oven while you cook the rest. Pack these up a little container to carry to the beach and keep the sauce separate.
6. Once you're there, simply sprinkle with feta (if using), herbs and a squeeze of lemon, then serve with some smoky tomato sauce and eat.
Smoky tomato sauce
Jacqueline Alwill says "the great thing about making your own condiments is that you can control exactly what goes into them and tweak the flavours until they are perfect for your specific tastes - meaning you get the experience of a gourmet sauce, but much cheaper!"
1. In a small saucepan, melt the coconut oil over a low heat then add the onion and saute for approximately 4 minutes. Add the tomatoes, smoked paprika and a good pinch of salt and pepper and simmer for 10 minutes, or until the sauce is slightly reduced.
2. Add the rice malt syrup and continue to cook for a further minute. Remove from the heat and allow to cool for a few minutes, then transfer to a food processor and blitz to create a smooth sauce.
3. This can be served cold or warmed up a little. Store in the fridge for up to 1 week.
We are so excited to share Jacqueline Alwill's recipe for Green Pea Pancakes. They're inspired by a dish at the Bondi cafe Porch and Parlour and are the perfect weekend brekky, with additions such as a poached eggs more than welcome!
Ingredients
Pancakes
- 280 g frozen peas, blanched.
- 1 red onion, roughly chopped.
- juice and finely grated zest of 1 lime.
- 3 tablespoons coconut flour.
- 1 tablespoon coconut oil, plus extra for frying.
- 5 eggs, beaten.
- sea salt, to taste.
- freshly ground black pepper, to taste.
To serve
- 100 g feta cheese (optional).
- a small handful of coriander leaves.
- a small handful of basil leaves.
- 1 tablespoon finely chopped dill.
- lemon wedges.
- 125 ml smoky tomato sauce (recipe below).
Smoky tomato sauce
- 1 teaspoon coconut oil.
- 1 red onion, finely diced.
- 400 g tomatoes, blanched, seeds removed, and diced, or 1 x 400g tin of organic chopped tomatoes.
- 1 teaspoon smoked paprika.
- sea salt.
- freshly ground black pepper.
- 1 tablespoon rice malt syrup.
Directions
- 1. Warm the oven to 150°C/300°F/Gas Mark 2. Place 250g of the peas and the rest of the pancake ingredients in a food processor and blitz to create a pea batter. Transfer to a bowl, then stir through the remaining peas.
2. Warm a large frying pan on a medium-low heat and melt 1/2 a teaspoon of coconut oil at a time to cook the pancakes. I like to make small pancakes, which generally hold together best.
3. To make these, drop 1 heaped tablespoon of the pea batter into the pan and press down lightly so the pancakes remain 1-1.5cm thick.
4. Cook the pancakes for 3-4 minutes on each side, or until golden, being careful not to flip them too soon on the first side as they may fall apart.
5. Once cooked, place on a platter, cover with foil and keep them warm in the oven while you cook the rest. Pack these up a little container to carry to the beach and keep the sauce separate.
6. Once you're there, simply sprinkle with feta (if using), herbs and a squeeze of lemon, then serve with some smoky tomato sauce and eat.
Smoky tomato sauce
Jacqueline Alwill says "the great thing about making your own condiments is that you can control exactly what goes into them and tweak the flavours until they are perfect for your specific tastes - meaning you get the experience of a gourmet sauce, but much cheaper!"
1. In a small saucepan, melt the coconut oil over a low heat then add the onion and saute for approximately 4 minutes. Add the tomatoes, smoked paprika and a good pinch of salt and pepper and simmer for 10 minutes, or until the sauce is slightly reduced.
2. Add the rice malt syrup and continue to cook for a further minute. Remove from the heat and allow to cool for a few minutes, then transfer to a food processor and blitz to create a smooth sauce.
3. This can be served cold or warmed up a little. Store in the fridge for up to 1 week.