Yellow split peas offer a great source of plant protein​ and can reduce blood pressure, cholesterol levels and inflammation. This is a fun recipe that I love and it incorporates fermentation!
Ingredients (Recipe makes between 12-15 pancakes)
2 cups split yellow peas (pre soaked in lots of water for at least 3 hours and then drained)
½ cup water
~
1 & ¼ cup buckwheat flour
2.5 teaspoon salt
2 cups alt milk
2.5 cups water
1 tablespoon tamari
1 tablespoon toasted coriander seeds
1 tablespoon toasted fennel seeds
1 tablespoon toasted cumin seeds
½ teaspoon turmeric powder
Method
~Blend the pre-soaked split yellow peas with ½ cup water until well incorporated and then place in a plastic Tupperware or glass bowl. Cover and leave in a warm place overnight or for around 8 hours throughout the day to ferment.
~Toast the coriander, fennel and cumin seeds in a pan until fragrant and then grind them in a pestle and mortar.
~In a large bowl whisk together the fermented split yellow peas with the rest of the ingredients - the batter should be a runny pancake consistency.
~Coat a pan lightly with some oil and place over a medium heat.
~Use a ladle (about a ½ cup) and pour the batter into the center of the pan. Cook for 4 minutes on one side and then flip and cook for another 1-2 minutes.
Serve with your favourite hummus or dip. I served mine pancakes with a fava bean dip and a side salad.
Recipe by Becky @onlylovekitchen