These quick and easy little pancakes are packed with colour and flavour and make a vibrant – and very welcome – alternative to bowls of porridge for breakfast as winter sets in and we crave something a little warmer to kick start the day.
The recipe is a little sweet, a little savoury, the perfect versatile base for crunchy greens, a gooey fresh egg or some smoked wild salmon. I have left it relatively plain to keep it as flexible as possible – depending on your favourites, you can also play around with adding a handful of freshly chopped herbs.
The basil cahsew cream happened quite randomly as Ben was making some vegetable sushi, and we threw it on top with some raw lemony kale: the result was so delicious, light and easy it would be a crime not to share it.
You can use frozen peas or, even better, petits pois, but freshly shelled ones are even better.
Makes about 6
225g peas, fresh or frozen
3 tbsp buckwheat flour
1 tbsp coconut flour
3 tbsp unsweetened nut or oat milk
1/4 tsp baking soda
1/2 tsp salt
a sprinkle of black pepper
2 tbsp olive or coconut oil
1 cup cashews, ideally soaked for one hour
1/2 small clove garlic
small handful fresh basil
juice 1/2 lemon
1/4 cup water
salt to taste
2 large handfuls of chopped kale
juice 1/2 lemon
1 tbsp olive oil
First, make the cashew cream by blending all the ingredients on a high speed until smooth and creamy. taste and adjust seasoning accordingly. Set aside.
Next, rinse the kale and massage it with the lemon and oil, and a little salt, until it starts to soften. Set aside.
Then, make the pancakes. Bring a small pan of water to the boil and quickly blanche the peas so that they thaw out (or, if using fresh, are lightly cooked) for a minute or so. Remove from the heat, drain, rinse with cold water and place in a blender.
Next, carefully separate your egg so that you keep the yolk and pour the white into a small mixing bowl. Put the yolk in the blender, along with the flour, bicarbonate of soda, salt, pepper and milk, and pulse until a chunky paste forms.
Next, beat the egg white vigorously with a whisk until it is stiff. This takes some time but can be done by hand, I promise. Then, gently fold in the pea mixture until it is all well combined.
Heat a little oil in a small pan on a low-medium heat, place a generous mixing spoonful of the mixture in the middle and cook until bubbles start to appear. Flip and cook for three to four minutes on the other side until nice and brown. Remove from the pan and repeat until all the mixture is used up.
Serve warm or cold with kale, a dollop of the cashew cream – and possibly some smoked salmon if you’re really going for gold.
The cream keeps in the fridge for up to three days.