AuthorMirthe EcklCategoryCarb Lunch & Dinner, Cow-dairy free, Gluten Free, High Protein Meal, Hormone Balancing, Keto/ Low Carb Breakfast, Kids, Liver Detox Support, Low Carb Lunch, Paleo, VegetarianDifficultyBeginner
Cook the peas in boiling salted water for a few minutes, then drain in a colander. Brown the butter in a pan and remove from the heat.
Place the peas in a food processor with the cornflour, egg yolks and seasoning and process to make a puree.
Whisk the egg whites until stiff. Add to the peas in the processor and gently mix under.
Scoop into the pan to make pancakes.
Bring water to boil in a pan. Once it boils, reduce heat to medium. Add both eggs into the water and let sit for about 3 minutes (if you like them to be soft inside) or 5 minutes for them to be hardboiled. The softer, the healthier
Drizzle olive oil and optionally mayonnaise or pesto for extra seasoning.
Ingredients
Directions
Cook the peas in boiling salted water for a few minutes, then drain in a colander. Brown the butter in a pan and remove from the heat.
Place the peas in a food processor with the cornflour, egg yolks and seasoning and process to make a puree.
Whisk the egg whites until stiff. Add to the peas in the processor and gently mix under.
Scoop into the pan to make pancakes.
Bring water to boil in a pan. Once it boils, reduce heat to medium. Add both eggs into the water and let sit for about 3 minutes (if you like them to be soft inside) or 5 minutes for them to be hardboiled. The softer, the healthier
Drizzle olive oil and optionally mayonnaise or pesto for extra seasoning.