Split Pea Pancakes

I’m a bit of a self confessed cookbook junkie – I have an entire bookshelf full of cookbooks and a growing collection of eBooks on the subject. So, you can imagine my joy at discovering “The Gutenberg Project” – an online resource of books from over 100 years ago, which have been painstakingly scanned and uploaded for our reading enlightenment. A browse through the website will find a collection of cookbooks bursting with traditional recipes.

There are 2 books on The Gutenberg Project site which I refer to every now and then for a little traditional cooking inspiration:
The Whitehouse Cookbook (1887) by F. L. Gillette and Hugo Ziemann
Foods That Will Win The War And How To Cook Them (1918) by Goudiss and Goudiss

In “Food that will win the war and how to cook them” there is a recipe for “Split Pea Pancakes” – a recipe I have adapted to be GAPS Diet friendly and cooked about once a week or so since split peas have been allowed.

I must stress the importance of soaking Split Peas – doing so makes them less troublesome to digest and more nutrient dense than unsoaked split peas.

To Prepare Your Split Peas:
Soak split peas overnight, covered with at least double the amount of water to peas as they swell up to over double their size. Once soaked, rinse the split peas really well before placing on a saucepan over medium heat, covering up with water once again and bring slowly up to the boil. Then simmer until the peas are soft.

The recipe lists the cooked split pea volume as I always soak and cook a few cups at a time and then use some for pancakes, and incorporate the rest into other recipes.

Split Pea Pancakes Recipe
Adapted From: Foods That Will Win The War And How To Cook Them (1918) by Goudiss and Goudiss
3 Eggs
1 Cup Coconut Milk (or other milk)
1 Cup Cooked Split Peas
1/3 Cup Coconut Flour
Salt & Pepper to taste
Coconut Oil, For Frying

1. In a large bowl, beat the eggs until smooth.
2. Beat the coconut milk into the beaten eggs.
3. Mix the split peas through until well combined.
4. Stir the coconut flour and salt & pepper through until smooth.
5. Place in the fridge for half and hour to thicken.
6. Heat the oil in a large frying pan over medium/high heat.
7. When hot, drop tablespoons of the pancake batter onto the oil.
8. Cook until set then flip and cook until both sides are lightly golden and the pancakes are cooked through.

Makes 12 to 16 Pancakes