When kids ask you for a savoury snack that has to combine several needs, the choice becomes difficult, and if you add a colour game, in my case green, the request turns into a real challenge: the answer is my Pea protein pancakes.
The first request, this time from my son Nicolò, is for protein pancakes because his protein requirement is imposed by daily basketball practice. I turned to a source of vegetable protein and looked for a soy flour with the label gluten-free.
The second request, again from Nicolò, was to include legumes in the preparation, again to better cope with sporting activity having glucose levels as stable as possible.
And finally the game: thanks to theItalian Food Bloggers Association I became aware of a fun initiative entitled Chefs in Colouran online event by Federchimica Ceramicolor dedicated to colour in the kitchen, and since painting is one of my hobbies, I couldn’t help but jump into the fray! My task? Making a green dish, so my pea protein pancakes were just perfect.
And the taste? Delicious and with the sweet and irresistible touch of peas, teased by the saltiness of Greek feta… in short, challenges are like spices for cooking: they add flavour to everything. If you love pancakes, also try these made with chickpea flour.
Protein pea pancakes
8.6g carbohydrates per 100g
Ingredients for 6 servings
- 250g peas
- 100g vegetable stock
- 100g milk
- 60g white soy yoghurt*
- 45g soy flour*
- 1 egg
- 20g wholemeal rice flour*
- 20g leek
- 4g cake yeast*
- Greek feta cheese to taste
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Mix soy and rice flour with milk, soy yoghurt and egg in a bowl using a whisk or blend in a food processor; add baking powder, a pinch of salt and pepper and 50g peas.
- Take a steel ring of the desired diameter (I used a 10cm one) and place it on a non-stick pan; pour a little oil inside the ring, then pour in enough batter with the peas to form a pancake. As soon as it has solidified slightly on one side, remove the ring, turn the pancake over and cook it on the other side as well. Continue until all ingredients are used up.
- Meanwhile, prepare the pea cream. Slice the leek thinly, fry it in a small pan with a little oil, then add the remaining peas and the vegetable stock; bring to the boil. Transfer everything into a blender or use an immersion blender to obtain a cream; season with salt and pepper.
- At this point, serve the pancakes accompanied by the cream of peas and crumble Greek feta cheese on top to give a savoury touch.
Version with gluten of Protein pea pancakes
This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.