Oh My Veggies · by Nicole★ 5.0 (2)
Pea and Mint Pancakes
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 15%
CARBS 22G47% OF CAL
7G FIBER0G ADDED5G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 9G41% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory pancakes made with fresh peas, mint, and green onions, served with lemon. They're tender, herbaceous, and brunch-worthy. Serve at breakfast or brunch.
mainbaked goodeggs⚙️ food processor🍳 skillet🥄 saucepandairy freegluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g fresh peas or frozen baby peas
- 1/2 cup mint leaves
- 4 spring onions (chopped)
- 1 tbs heaped gluten free cornflour
- 1/4 cup buckwheat flour
- 1 extra large egg
- salt and pepper
- 2 tbs olive oil
- lemon wedges (to serve)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 15%
CARBS 22G47% OF CAL
7G FIBER0G ADDED5G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 9G41% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 272mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 66mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.