Fluffy, protein-packed pancakes for little hands to hold and enjoy! Another great recipe from the Easy Peas-y Cookbook for Kids.
- Serving Size 1 fritter
- Calories 118
- Fat 6 g
- Cholesterol 50 mg
- Carbohydrate 10 g
- Fibre 2 g
- Sugars 3 g
- Protein 8 g
- Sodium 90 mg
- Potassium 14 mg
- Iron 2 mg
- 3 cups (750 mL) frozen peas, divided
- 3 eggs
- 1 green onion, roughly chopped
- 2 Tbsp (30 mL) fresh parsley, chopped
- 1 cup (250 mL) chickpea (garbanzo bean) flour
- 1 tsp (5 mL) baking powder
- 1/3 cup (75 mL) ricotta cheese
- 1/2 cup (125 mL) hemp hearts
- 2 Tbsp (30 mL) canola oil
Steam frozen peas for 2 minutes. Drain and set aside.
In a food processor, add 1 1/2 cups (375 mL) steamed peas, eggs, green onion, parsley, chickpea flour and baking powder. Pulse to combine.
Transfer mixture to a medium bowl and gently fold in remaining 1 1/2 cups (375 mL) peas, ricotta cheese and hemp hearts.
Lightly coat a cast-iron skillet with canola oil on medium heat. Drop dollops of batter into skillet. Gently flatten with a spatula. Cook fritter for 2-3 minutes per side or until golden and fluffy.
Serve with a side of fresh fruit!
To accurately measure chickpea flour, whisk it in the canister a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. It’s not recommended to use the measuring cup as a scoop; you’ll get 20% more flour in the recipe which can result in a dry item. Do not pack the flour down or measure in a spouted glass measuring cup (which is meant for liquids) because you may get more flour than necessary.