Sunflower pancakes with green pea purée

Sunflower pancakes with green pea purée

Try this sunflower twist on traditional pancakes for a dish that's sweet and savoury

Pancakes

  • Put the seeds and half the milk in a bowl and blend until smooth, using a stick blender if you wish. Add the flour, salt, eggs and the rest of the milk and then whisk into a batter.
  • Shape into mini pancakes and fry in a medium-hot pan, making sure not to be stingy with the oil. It's good if the edges crisp up! 
  • Blend the peas and avocados to a smooth purée. Season to taste with salt, garlic and lemon juice, if using.
  • Serve the pancakes immediately together with the pea purée and a
    salad – we've used sunflower greens, tomatoes, pomegranate seeds and
    pea shoots.
  • Serves 4

    • 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)

    This and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).

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