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Home » Breakfast » Pea Pancakes

Pea Pancakes

Posted by: Diabetic Foodie / Appetizers & Snacks, Breakfast, Fish & Seafood, Side Dishes, Spring / June 25, 2013

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Stack of pea pancakes topped with smoked salmon and sliced scallions on top of a stack of three small white plates with a rectangular white serving platter with more pancakes in the background

If you’ve never tried savory pea pancakes before, you’re in for a treat! They’re high in protein, low in carbs, and so moist in texture. I recommend serving with salmon.

Stack of pea pancakes topped with smoked salmon and sliced scallions on top of a stack of three small white plates with a rectangular white serving platter with more pancakes in the background

Most of us probably think of pancakes as a breakfast food. However, there are so many flavor combinations that would make them an excellent brunch, lunch, or dinner option.

These pea pancakes with salmon, for example, are a savory dish you can enjoy any time of day! They’re high in protein, relatively low in carbs, and have an amazingly soft and moist texture.

To be honest, when I first tried one of these pancakes, I couldn’t believe that such a simple recipe could have so much flavor without any sauce. Even though this recipe serves four, my husband and I demolished the whole batch in one sitting.

If including peas in pancake batter sounds a little strange to you, I encourage you to give this recipe a try. You may be as pleasantly surprised as I was!

Plus, it’s a great way to use up those frozen peas you have sitting in the back of your freezer.

How to make pea pancakes with salmon

This dish comes together in minutes. Just mix, cook on the griddle, and dig in.

Ingredients for recipe separated into individual bowls and ramekins, as seen from above on a white marble surface

Step 1: If using fresh peas, cook in boiling water for about 3 minutes until tender and drain. If using frozen peas, thaw but do not cook.

Step 2: Purée eggs, cottage cheese, flour, olive oil, and salt in blender or food processor until smooth. Transfer the batter to a bowl and stir in the peas plus about ¾ of the scallions.

Batter with peas and scallions mixed together in a glass bowl with a gold spoon, as seen from above

Step 3: Heat a nonstick griddle over medium heat. Once hot, remove from heat to spray with cooking spray, then return to the burner.

Step 4: Pour the batter, ¼ cup at a time, onto the griddle.

Metal measuring cup pouring scoop of pancake batter in a black skillet with another pancake cooking in the background

Step 5: Once the pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Transfer to a platter and keep warm while you make the remaining pancakes.

Three pancakes flipped in a black skillet with the golden-brown side facing up, as seen from above on a white marble surface

Step 6: Repeat until you’ve used all the batter, respraying with cooking spray between each batch.

Step 7: Serve pancakes with salmon and butter on top. Garnish with remaining scallions.

This recipe is such a great way to use up leftover salmon and frozen peas. You can enjoy for breakfast, lunch, or dinner!

Rectanglular white platter with pancakes topped with smoked salmon and sliced scallions

Variations for this recipe

I love serving these pancakes with some leftover grilled salmon and just a dot of butter. The combination is so good, I have a hard time trying any other variations!

However, there are a few ways you can play with the recipe. Feel free to adjust based on your taste and preferences.

If you want to cut back on saturated fat, go ahead and skip the butter. The cottage cheese makes the pancakes so moist, you won’t even miss it.

Looking for a gluten-free option? Check out these cottage cheese pancakes (use gluten-free oats).

I think that if I don’t have any salmon next time, I’ll try a little bit of mint mixed with the scallion garnish. Peas and mint are a classic combination.

Closeup of a stack of pancakes topped with smoked salmon and sliced scallions with a wedge cut out of the stack

Storage

Like any other pancakes, this cottage cheese and pea recipe is best served right away. However, if you do find yourself with leftovers, don’t let them go to waste!

Simply store the extra pancakes in an airtight container in the refrigerator for up to 5 days. You can enjoy them straight out of the refrigerator or reheat them gently.

A gold fork holds a wedge slice of three pancakes over a plate with the rest of the stack of pancakes and a white platter of more pancakes in the background

Other delicious salmon recipes

There are so many delightful ways to include salmon in your weekly menu. And, if you have leftovers, you can use them in this pancake recipe!

Here are a few of my favorite salmon recipes I know you’ll enjoy:

  • Low-Carb Salmon Tacos
  • Salmon Meatballs with Quinoa
  • Salmon in Tomato Sauce

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Stack of pea pancakes on a stack of three small white plates topped with smoked salmon and scallions
5 from 1 vote

Pea Pancakes

If you've never tried savory pea pancakes before, you're in for a treat! They're high in protein, low in carbs, and so moist in texture. I recommend serving with salmon.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 1 cup shelled fresh peas (or frozen peas, thawed)
  • ¾ cup egg substitute (or 3 eggs)
  • 1 cup 2% cottage cheese
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 5 scallions (thinly sliced, divided)
  • Cooked salmon or smoked salmon (flaked — optional)
  • Butter for serving (optional)
US Customary – Metric

Instructions

  • If using fresh peas, cook in boiling water for about 3 minutes until tender and drain. If using frozen peas, thaw but do not cook.
    1 cup shelled fresh peas
  • Purée eggs, cottage cheese, flour, olive oil, and salt in blender or food processor until smooth. Transfer the batter to a bowl and stir in the peas plus about ¾ of the scallions.
    ¾ cup egg substitute, 1 cup 2% cottage cheese, ¼ cup all-purpose flour, 2 tablespoons olive oil, ½ teaspoon kosher salt, 5 scallions
  • Heat a nonstick griddle over medium heat. Once hot, remove from heat to spray with cooking spray, then return to the burner.
  • Pour the batter, ¼ cup at a time, onto the griddle.
  • Once the pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Transfer to a platter and keep warm while you make the remaining pancakes.
  • Repeat until you’ve used all the batter, respraying with cooking spray between each batch.
  • Serve pancakes with salmon and butter on top. Garnish with remaining scallions.
    Cooked salmon or smoked salmon, Butter for serving

Recipe Notes

This recipe is for 4 servings. The number of pancakes per serving will depend on the size of the pancakes
Nutritional information was calculated with egg substitute and does not include optional salmon or butter.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Pea Pancakes
Amount Per Serving
Calories 225 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 2.1g13%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 6.3g
Cholesterol 139.5mg47%
Sodium 400.1mg17%
Potassium 312.8mg9%
Carbohydrates 14.6g5%
Fiber 3.6g15%
Sugar 5.6g6%
Protein 15.1g30%
Net carbs 11g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Diet: Diabetic
Keyword: easy side dish recipes, pea pancakes
Did you make this recipe?Click here to leave a comment & star rating!

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  1. amy says

    June 25, 2013 at 8:40 am

    yum! what a great idea. trying this soon – or a reasonable facsimile, knowin’ how i tweek!

    Reply

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