Green Pea Pancakes With Smoky Tomato Sauce Recipe




  • 280g (10oz/2 cups) frozen peas, blanched
  • A red onion, roughly chopped
  • Juice and finely grated zest of a lime
  • 3 tbsp coconut flour
  • 1 tbsp coconut oil, plus extra for frying
  • 5 eggs, beaten
  • Sea salt and freshly ground black pepper, to taste

To serve

  • 100g (3oz) feta cheese (optional)
  • A small handful of coriander (cilantro) leaves
  • A small handful of basil leaves
  • 1 tbsp finely chopped dill
  • Lemon wedges
  • 125ml (4 fl oz/ cup) smoky tomato sauce (see below)


1. Warm the oven to 150°C (300°F). Place 250g (9oz/1¾ cups) of the peas and the rest of the pancake ingredients in a food processor and blitz to create a pea batter. Transfer to a bowl, then stir through the remaining peas.

2. Warm a large frying pan on a medium-low heat and melt half a teaspoon of coconut oil at a time to cook the pancakes.

3. To make these, drop 1 heaped tablespoon of the pea batter into the pan and press down lightly so the pancakes remain about 1-1.5 cm (½-inch) thick.

4. Cook the pancakes for 3-4 minutes on each side, or until golden, being careful not to flip them too soon on the first side as they may fall apart.

5. Once cooked, place on a platter, cover with foil and keep them warm in the oven while you cook the rest. Pack these up in a little container to carry to the beach and keep the sauce separate. Once you’re there, simply sprinkle with feta (if using), herbs and a squeeze of lemon, then serve with some smoky tomato sauce and eat.

Smoky Tomato Sauce


350ml (12 fl oz)


  • 1 tsp coconut oil
  • A red onion, finely diced
  • 400g (14oz) tomatoes, blanched, seeds removed and diced, or 1 x 400g (14oz) tin of organic chopped tomatoes
  • 1 tsp smoked paprika
  • Sea salt and freshly ground black pepper
  • 1 tbsp maple syrup


1. In a small saucepan, melt the coconut oil over a low heat then add the onion and sauté for approximately 4 minutes. Add the tomatoes, smoked paprika and a good pinch of salt and pepper and simmer for 10 minutes, or until the sauce is slightly reduced.

2. Add the maple syrup and continue to cook for a further minute. Remove from the heat and allow to cool for a few minutes, then transfer to a food processor and blitz to create a smooth sauce.

3. This can be served cold or warmed up a little. Store in the fridge for up to 1 week.

Recipes courtesy of Seasons to Share by Jacqueline Alwill (Murdoch Books, £18.99). Photography by Jason Loucas

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