The Instagram logo

Green Pea Pancakes With Smoky Tomato Sauce Recipe




To serve


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. 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

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...