Pea and Mint Pancakes

Ingredients

• 300 g fresh peas or frozen baby peas
• 1/2 cup mint leaves
• 4 spring onions (chopped)
• 1 tbs heaped gluten free cornflour
• 1/4 cup buckwheat flour
• 1 extra large egg
• salt and pepper
• 2 tbs olive oil
• lemon wedges (to serve)

Instructions

1. 1

   Place a medium saucepan of water over a high heat and bring to a boil. Fill a large bowl with cold water and half a dozen ice cubes. Quickly blanch the peas in boiling water for a 10 to 20 seconds. Drain and place in the bowl of ice water. Leave to cool.

2. 2

   Add all of the ingredients in a food processor and process until combined.

3. 3

   Heat a large frying pan over a medium high heat. Add the oil and add spoonfuls of the batter. Cook until the edges are lightly golden, about 1 to 2 minutes, and flip and cook for a further minute. Repeat with the rest of the batter.

4. 4

   Serve with a green salad, lemon wedges and a sprinkle of sea salt.