These tempting spring vegetables pancakes are very easy to make, healthy, and delicious.

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 3 large eggs
• ¼ cup all purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon baking powder
• 1 cup fresh peas, shelled or frozen peas thawed
• 4 scallions thinly sliced
• 1 cup low fat cottage cheese
• 2 tablespoons vegetable oil, plus more for skillet

Directions:

• Boil salted water in a small saucepan and cook shelled peas in it for 3 minutes or until tender, drain (if using frozen peas then do not cook them)
• Combine eggs, flour, salt, baking powder, cheese, and 2 tablespoons oil in a blender and blend until smooth.
• Transfer to a large mixing bowl and mix in peas and scallions (if the batter is too thick, you can stir in water using a tablespoon to make the batter pourable).
• Heat a large non-stick skillet over medium heat and lightly grease it with vegetable oil.
• Pour ¼ cup of batter into the skillet, spreading out to 4 inch round with a spoon.
• Cook pan cake for 3 minutes or until bubbles form on top.
• Flip and cook for 2 minutes or until pancakes are browned on bottom and the center are just cooked through.