Sunflower pancakes with green pea purée
Try this sunflower twist on traditional pancakes for a dish that's sweet and savoury
salad – we've used sunflower greens, tomatoes, pomegranate seeds and
- 175g natural sunflower seeds
- 600ml milk
- 120g plain flour
- Pinch of salt
- 3 eggs
- Oil, for frying
For the pea purée:
- 200g frozen peas
- 2 avocados, peeled, stoned and chopped
- Pinch of salt or herb seasoning salt
- Crushed garlic, to taste
- Squeeze of lemon juice (optional)
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