If you’ve never tried savory pea pancakes before, you’re in for a treat! They’re high in protein, low in carbs, and so moist in texture. I recommend serving with salmon.
These pea pancakes with salmon are a savory dish you can enjoy any time of day! They’re high in protein, relatively low in carbs, and have an amazingly soft and moist texture.
If including peas in pancake batter sounds a little strange to you, I encourage you to give this recipe a try. You may be as pleasantly surprised as I was!
Plus, it’s a great way to use up those frozen peas you have sitting in the back of your freezer.
How to make pea pancakes with salmon
This dish comes together in minutes. Just mix, cook on the griddle, and dig in.
Step 1: If using fresh peas, cook in boiling water for about 3 minutes until tender and drain. If using frozen peas, thaw but do not cook.
Step 2: Purée eggs, cottage cheese, flour, olive oil, and salt in a blender or food processor until smooth. Transfer the batter to a bowl and stir in the peas plus about ¾ of the scallions.
Step 3: Heat a nonstick griddle over medium heat. Once hot, remove from heat to spray with cooking spray, then return to the burner.
Step 4: Pour the batter, ¼ cup at a time, onto the griddle.
Step 5: Once the pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Transfer to a platter and keep warm while you make the remaining pancakes.
Step 6: Repeat until you’ve used all the batter, respraying with cooking spray between each batch.
Step 7: Serve pancakes with salmon and butter on top. Garnish with remaining scallions.
This recipe is such a great way to use up leftover salmon and frozen peas. You can enjoy for breakfast, lunch, or dinner!
Variations for this recipe
I love serving these pancakes with some leftover grilled salmon and just a dot of butter. The combination is so good, I have a hard time trying any other variations!
However, there are a few ways you can play with the recipe. Feel free to adjust based on your taste and preferences.
If you want to cut back on saturated fat, go ahead and skip the butter. The cottage cheese makes the pancakes so moist, you won’t even miss it.
Looking for a gluten-free option? Check out these cottage cheese pancakes (use gluten-free oats).
I think that if I don’t have any salmon next time, I’ll try a little bit of mint mixed with the scallion garnish. Peas and mint are a classic combination.
Storage
Like any other pancakes, this cottage cheese and pea recipe is best served right away. However, if you do find yourself with leftovers, don’t let them go to waste!
Simply store the extra pancakes in an airtight container in the refrigerator for up to 5 days. You can enjoy them straight out of the refrigerator or reheat them gently.
Other delicious pancake recipes
There are so many delightful ways to make pancakes! Here are a few of my favorite pancake recipes I know you’ll enjoy:
- Low Carb Cottage Cheese Pancakes
- Chocolate Protein Pancakes (Keto, Gluten-Free)
- Flourless Banana Pancakes
You can also take a look at this roundup of low-carb pancake recipes for more inspiration.
Pea Pancakes
Ingredients
- 1 cup shelled fresh peas, (or frozen peas, thawed)
- ¾ cup egg substitute, (or 3 eggs)
- 1 cup 2% cottage cheese
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 5 scallions, (thinly sliced, divided)
- Cooked salmon or smoked salmon, (flaked — optional)
- Butter for serving, (optional)
Instructions
- If using fresh peas, cook in boiling water for about 3 minutes until tender and drain. If using frozen peas, thaw but do not cook.1 cup shelled fresh peas
- Purée eggs, cottage cheese, flour, olive oil, and salt in blender or food processor until smooth. Transfer the batter to a bowl and stir in the peas plus about ¾ of the scallions.¾ cup egg substitute, 1 cup 2% cottage cheese, ¼ cup all-purpose flour, 2 tablespoons olive oil, ½ teaspoon kosher salt, 5 scallions
- Heat a nonstick griddle over medium heat. Once hot, remove from heat to spray with cooking spray, then return to the burner.
- Pour the batter, ¼ cup at a time, onto the griddle.
- Once the pancakes have set on the bottom, flip and cook until golden brown and done in the middle. Transfer to a platter and keep warm while you make the remaining pancakes.
- Repeat until you’ve used all the batter, respraying with cooking spray between each batch.
- Serve pancakes with salmon and butter on top. Garnish with remaining scallions.Cooked salmon or smoked salmon, Butter for serving
