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  • Jefferson Adams

    Savory Gluten-Free Pancakes with Fresh Peas

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

      Savory gluten-free pancakes offer a great twist on lunch or dinner.


    Image: CC--Patrick Nuetzel
    Caption: Image: CC--Patrick Nuetzel

    Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve them warm with butter for a delicious twist on lunch or dinner.

    Ingredients:

    • 3 large eggs
    • 1 cup cottage cheese
    • ½ stick salted butter, melted
    • ¼ cup all-purpose gluten-free flour
    • 2 tablespoons vegetable oil plus more for skillet
    • 1 cup shelled fresh or frozen peas, thawed
    • 4 scallions, thinly sliced, plus more for serving
    • 1 teaspoon kosher salt plus more, as desired



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    Directions:
    If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.

    In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. 

    Transfer batter to a medium bowl and stir in peas and scallions. 

    Batter should be thick but pourable; stir in water by tablespoonfuls if too thick.

    Heat a lightly oiled large nonstick skillet over medium heat. 

    Working in batches, add batter to skillet ¼-cup at a time, to form 3-inch-4-inch rounds. 

    Cook pancakes about 3 minutes, until bubbles form on top. 

    Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

    Serve pancakes drizzled with butter and topped with scallions.

    Inspired by bonappetit.com.

    Edited by Jefferson Adams

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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