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Savory Pea Pancakes

The sun-dried chili peppers give the pea pancakes a special flair. We recommend trying the pancakes with curry, herbs, or lime juice. See alternate preparation.


12min   20min   medium



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Ingredients (for servings, )

For the pea batter
18 ozGreen peas, frozen
1 ¾ ozFlour
125 mlTap water
(4.4 oz)
1 dashSalt
(0.01 oz)
1 dashBlack pepper
For the chili pepper mixture
1 Sun-dried chili pepper
(0.02 oz)
1 bunchParsley, fresh
(1.1 oz)
½ bunchBasil, fresh
(0.7 oz)
For cooking
1 tbspOlive oil
(0.47 oz)

Nutritional Information per person Female Male
Energy 351 kcal 17.6% 14.0%
Fat/Lipids 8.4 g 11.9% 10.5%
Saturated Fats 1.2 g 5.9% 4.0%
Carbohydrates 36 g 13.3% 10.5%
Sugars 13 g 14.3% 11.7%
Fiber 13 g 50.4% 50.4%
Protein (albumin) 17 g 33.7% 28.1%
Cooking Salt (Na)914 mg 38.1% 38.1%
A serving is 370g. Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt


  • skillet (frying pan)
  • stove
  • food mill (passe-vite)
  • saucepan

Type of preparation

  • cook
  • fry
  • sieve
  • season to taste


  1. For the pea batter
    Let the frozen peas thaw and then cook about 6 minutes until soft.

  2. If you are using fresh peas (sugar snap peas, garden peas, or wrinkled peas), you will need about 1.5 kg to end up with approximately 500 g peas; the rest is the peapods, which you can also eat. You can snap the peapods open and then use a finger to remove the peas. Cook fresh peas in a saucepan with well-salted boiling water for about 10 minutes until they are soft. A pinch of sugar can help the peas maintain their color.

  3. Pass or press the cooked peas through a food mill or sieve so that you have a coarse purée.

  4. For this, you can use a food mill (passe-vite) or a wooden pestle to help pass the peas through a fine sieve. An immersion blender or blender aren’t the best option but would also work.

  5. Combine the pea purée with flour and water to form a batter. Season to taste with salt and pepper.

  6. For the chili pepper mixture
    Finely chop the chili peppers. Wash the herbs, shake dry, and stir into the batter along with the chili peppers.

  7. The batter should pour slowly from the spoon, but not be too runny. If necessary, add either a bit more water or flour.

  8. For cooking
    Heat the oil in a skillet, use a spoon to pour the batter for four pancakes into the skillet, and cook the pancakes on both sides until golden brown. The Savory Pea Pancakes with sun-dried chili peppers are now ready to serve.

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Das vegane Kochbuch meiner Oma (My grandma’s vegan cookbook)
Das vegane Kochbuch meiner Oma
Südwest-Verlag München / Bassermann / Irisiana Verlagsgruppe Random House GmbH, Kirsten M. Mulach
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Notes about recipe

Fresh peas: Pea pancakes are something special simply because of their green color. You can also use fresh peas, but you should first sprout these for just over three days.


Achieving the right consistency: The batter for the pea pancakes can be too runny so that the pancakes can’t hold their form. If this is the case, you can add some flour and then stir the batter again. This way your pancakes will turn out perfect.

In general, you shouldn’t purée the peas too finely; this way the batter will have a better consistency.

Alternate preparation

Taste and seasoning: For an extra touch, you can add some lime juice to the batter for the pea pancakes. If the limes are organic, you can also grate in some peel. You might also like to try adding a little curry, which makes for an interesting flavor.

Oil: It works well to use canola oil instead of olive oil.

Adding herbs: You can use the herbs listed in the recipe or try others such as sorrel. In addition, you can decide to add less or more, as is to your liking. Experiment a little bit so that you find the amount and combination that tastes best.