Today, there was a strong desire in the air to prepare and enjoy some pancakes, but not the usual sweet ones perfect for enriching our breakfasts! My craving was strangely for something savory, to satisfy the need to organize a light brunch but with flavor, then accompany these fritters with a fresh salad. But do you know what the best part is? That these pancakes are incredibly simple, made with only 3 ingredients, organic pea flour, which I stumbled upon during my last trip to the organic shop, a bit of water, and a pinch of salt. The rest is just to add flavor, like turmeric, or, as I did, alternating with ginger, and finally aromatic herbs. In short, it turned out to be a lactose-free, gluten-free, and even vegan recipe because it’s free from animal-origin ingredients. In a word, perfect! It satisfies all tastes and dietary requirements, although this doesn’t exclude the fact that anyone who wants can enjoy them with some fresh spreadable cheese or good olive pâté! Try them, they’re super quick, ready in just 5 minutes, and you won’t be disappointed!
All “vegan” recipes are free from meat and/or fish and do not use other animal protein-based foods, such as eggs and cheese.
If you’re looking for more ideas for light, nutritious, and super healthy brunches, also try these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it costs you nothing extra!
- 5.6 oz pea flour
- 1 cup water
- 1 tsp ground turmeric
- to taste aromatic herbs (Basil, mint, chives)
- to taste extra virgin olive oil
- 1 pinch salt
- to taste black pepper
Tools
- 1 Mixing Bowl
- 1 Sieve
- 1 Whisk
- 1 Crepe Pan
- 1 Spatula
Preparation
In a large mixing bowl, combine the sifted pea flour with turmeric, finely chopped basil, mint, and chives, a pinch of salt, and a grind of pepper (fig. 1).
Gradually add water to achieve the desired consistency and mix with a hand whisk (fig. 2).
You should get a smooth and homogeneous batter without lumps (fig. 3).
Then heat a lightly oiled non-stick crepe pan, and when it’s hot, pour a couple of tablespoons of batter at a time (fig. 4).
As soon as bubbles start to form (approx 1′.), flip the pancake with a spatula and cook for a few more seconds (fig. 5).
Continue in this way until you’ve used up all your batter and serve the pancakes warm, according to your taste!
And voilà… the savory pancakes with pea flour are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 Savory pancakes with pea flour can be stored at room temperature for 2-3 days in airtight containers.
Tips, Notes, Variations, and Suggestions
🟣Pea flour can naturally be replaced with any other gluten-free flour, so feel free to use rice flour, buckwheat flour, and legume flours, my favorites, such as chickpea and lentil flour. They can all be found in the best-stocked hypermarkets and supermarkets, but know that I now make them at home at a much lower cost thanks to my electric home mill. Although there is an initial expense, I’ve recouped the investment over time as the raw materials cost significantly less than the finished product, which is not to be underestimated. Moreover, given the variety of recipes where you can use homemade flours, imagine how much you will enrich your dishes in terms of beneficial properties!
