Sweet or savory green pea pancakes | vegan + gluten-free

I’m in a phase when the ideas come from everywhere and I’m working on everything, but not getting anything done. I’m working on five different blog posts simultaneously, writing a sentence here and editing a picture there. And while I work, three new ideas pop up in my head and I immediately have to write them down, and often start planning how to turn them into reality. Phew! I hate to work like this, and even though I try to avoid it, it happens from time to time. Following to-do-lists all of a sudden became super boring and I only do the fun things on them. I don’t know why this happens, but I guess I just need to let my inspiration and creativity guide me from time to time. Maybe all this structured and well-planned work gets overwhelming after a while and I just need to feel free and do whatever I feel like doing. As long as I deliver what I’m supposed to and don’t forget about my deadlines, that is.

I also can’t help but wonder if this supposed law of attraction really works. I’ve always thought of it as weird drivel, but over the last days I’ve felt so super inspired and I’ve also gotten a bunch of exciting emails about fun projects and opportunities. Is it just a coincidence or does my inspiration attract customers in need of recipes and/or photographs? It’s just so weird, but it’s indeed very nice, so please keep them inquiries coming! 😁

Today I’ve at least managed to get something done. It started out with an exciting Skype meeting this morning and after that, I did some research and inspiration gathering for a new project and before I knew it, it was lunchtime. Left on my to-do-list for today is to finish this blog post, send out some quotations and then work on a little of this and that before dinner. Then it’s free time, which means reading, perhaps watching a movie and of course spending time with my love. I’ve completely stopped working in the evenings and I’ve realized how important it is that you treat your blog as your job when you’ve turned your blog into a business. I turn off my computer in the late afternoon and then I don’t start it until next morning, which is so nice.

The point of writing this blog post was to share the recipe for the green pea pancakes I made earlier this week. Now, how does one make the transition from inspiration and to-do-lists to pancakes? 🤔 Well, let’s just start talking about the pancakes without making a nice transition, shall we?

Pancakes is a classic in our house and we make it pretty often and top them with all sorts of things. Lately, we’ve started to make more savory versions, adding toppings like spinach, sun-dried tomatoes, and broccoli. It’s much more filling and by doing so, you can actually eat pancakes for dinner without guilt. Well, you can always eat pancakes for dinner without feeling guilty, but you know. When I made these pancakes, I decided to try two versions of them – one savory and one sweet. It turned out that both versions were super delicious so I decided that this should be a 2-in-1 kind of recipe. The pancake recipe is the same, only the toppings are different. Which one do you prefer? 🙂

Green Pea Pancakes with sweet or savory topping

serves 4

1/2 dl green pea flour
4 1/2 dl glutenfree flour mix or all-purpose flour
1/2 tsp ground vanilla
1/2 tsp salt
1 dl | 100 ml aquafaba (chickpea cooking water)
1 tbsp organic maple syrup
3 dl plant milk
3 1/2 dl water

coconut oil for cooking

Sweet topping

Plant cream (I used Oatly vanilla plant cream)
Blueberries
Melted chocolate
Shredded coconut

Savory topping

Fresh spinach
Broccoli
Sun-dried tomatoes
Plant sour cream
Sunflower seeds
Chickpeas (I used organic, canned ones)

Directions

1. In a baking bowl, mix together flours, ground vanilla, and salt.

2. Add aquafaba and whisk together using an electric hand mixer.

3. Continue mixing and add the plant milk and maple syrup.

4. When smooth, add the water, a little at a time, and mix until everything is smooth and creamy.

5. Let the pancake batter rest for about 15 minutes.

6. Heat up some non-flavored coconut oil in a frying pan.

7. Add about 75 ml (0,75 dl) of the batter to the pan and cook for about 2 minutes over medium heat.

8. Flip the pancake around and cook for another minute or so.

9. Place the baked pancakes on a plate and add the toppings (sweet or savory).

10. Serve immediately and enjoy!