Peas and spinach were transformed into perfect, totally green savoury pancakes. They were fluffy, delicious, and delectable, and when they were dipped in the sauce that accompanied them—even though they are completely dairy-free, butter-free, and cheese-free (though I’d add those if I had any). Should I mention that spinach and pea pancakes are also very nutritious, or shouldn’t I bother? JUMP TO RECIPE
Peas and baby spinach are two green vegetables that aren’t easy to be consumed by babies, toddlers, and children, for different reasons at every age. The main reasons they aren’t consumed are because the babies can’t grab the small peas easily, or because “eww, greens,” but also because spinach in particular is a choking hazard when raw, so it’s not offered often. No matter the reason you’re dreading the day they’ll need to be on the menu, here’s the recipe that will save you from the terror, and you’ll be finally able to offer both, not only in main meals but also as a breakfast or a snack.
Regarding peas
The main ingredient of this recipe is peas, so let’s go over some basic details. Peas appear in the summer, but we can find them throughout the year frozen. You see, peas have to be eaten fresh because 24 hours after they are harvested, they lose a large portion of their nutrients. They’re considered a starchy vegetable since they’re rich in carbohydrates, and they’re a rich source of plant fibre and contain almost every vitamin known to mankind. Especially high is their vitamin K, A, and C content, as well as their folic acid content. Finally, it’s good to know that peas have a high glycaemic index, so consumption by people with diabetes should be regulated.
What we are going to need for spinach and pea pancakes
- Frozen peas. You don’t need to boil peas, use them right away. Don’t worry about it, because the less processing or cooking they go through, the more nutrients they’ll retain. I prefer using peas from organic farms.
- Baby spinach. Spinach is also added raw, and you can use normal spinach as well.
- Emmer flour. This flour is very nutritious and had a lower gluten content, and these are the main reasons I often use it. You can substitute it with all-purpose flour, however.
- Egg. I will never tire of writing that you should prefer organic or free-range eggs.
- Milk. I used plant milk, but you can use anything you happen to have in your fridge.
- Lemon. You’ll need its juice, which makes an amazing combination with peas and spinach.
- Olive oil.
- Salt. Only for children over the age of one year old. For younger children, simply skip it, and for older children, adjust the quantity based on your tastes.
- Thyme. Dried, for its aromas.
How to make them
Incredibly easily! Simply add all ingredients to the food processor, process them for 1 minute, and your mixture is ready. Cook them like all pancakes. The peanut butter sauce I suggest is made equally easily.
How I offered them to the little hands
I offered savoury pancakes as breakfast, as well as a snack during our stroll. I offered them with peas and peanut butter sauce, which makes an excellent combination with them, but you can also accompany them with yogurt. One morning, I served the pea pancakes with a soft-boiled egg and the little hands used them to dip into the yolk, something which I thought was an incredible idea. He also ate them by themselves in our stroll. So, you should pick the way you like, or let your little ones improvise. I served them on the panda-shaped bamboo plate, as well as our fox plate, which should be noted as our favourite breakfast plate.
Storage
Store them in the fridge for 2 days in an appropriate storage container, or in the freezer for 2 months in a food bag. To defrost them, simply allow them to warm to room temperature from the night before.
If you like savoury breakfasts, you should try the savoury beetroot pancakes, or the savoury beetroot muffins, as well as the savoury gluten-free pumpkin cake.
Ideal for the transition to solid foods, or for babies who still can’t grab peas.
Heat up a non-stick frying pan over medium to low heat.
Process all ingredients in a blender or food processor.
When the mixture’s homogenous, spoon it to the frying pan and cook over low to medium heat.
When little holes appear on the pancake, turn it over with a spatula.
Bake for a little more, and when your pancake unsticks from the pan, it’s ready.
For the sauce, simply mix all ingredients and serve with the warm pancakes.
Ingredients
Directions
Heat up a non-stick frying pan over medium to low heat.
Process all ingredients in a blender or food processor.
When the mixture’s homogenous, spoon it to the frying pan and cook over low to medium heat.
When little holes appear on the pancake, turn it over with a spatula.
Bake for a little more, and when your pancake unsticks from the pan, it’s ready.
For the sauce, simply mix all ingredients and serve with the warm pancakes.
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