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Savory Pea Pancakes with Salsa

Pea Pancakes

Made Occasionally Eggs Recipe Vegan | Serves: 12 small pancakes | Time: ~10 min



1 cup brown rice flour 1 tbsp flax meal 1/2 tsp baking soda S&P to taste 1/2 cup #peas, either fresh or thawed (I did thawed) 1 cup almond milk 1 flax egg (I used Neat Egg) 2 tbsp coconut oil 1 tsp agave


2 plum #tomatoes or about 3/4 cup cherry tomatoes, chopped (I did cherry tomatoes) 1 tbsp onion, minced Juice of 1/2 lime or 1-2 tbsp of lime juice 1 tsp agave S&P to taste

To serve

Some vegan coconut milk yogurt


Mix the flour, flax, baking soda, and salt and pepper in a medium bowl. In a blender or food processor, blend the peas, milk, egg, oil, and agave until smooth. Add the pea mixture to the flour, and whisk until fully combined with no lumps.

Heat a large pan over low-medium heat. Add a little oil and cook the pancakes for about a minute before flipping and cooking for another 30 seconds.

Mix all salsa ingredients. Serve atop each pancake.

What I ate and drank today (6/10/2018)

72 oz of water

Apple juice

Egg whites


Blueberry yogurt

Veggie sushi

1/2 peanut butter sandwich

Savory pea pancakes with salsa


What I ate and drank today (6/9/2018)

Delicious wedding food


3 miles of of hiking


What I ate and drank today (6/8/2018)

1 iced decaf Americano from Cafe Kindred

60-80 oz of water

Avocado crostini

Kashi with almond milk



Rehearsal dinner


~ 1 mile of walking

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