In a blender or food processor, combine
the peas, egg whites, and nonfat milk. Add the flour and blend until
smooth. Add the corn, parsley, salt and pepper. Blend just to combine. Ladle 1/4 cup batter onto a hot nonstick
griddle or sauté pan. Cook over medium heat until golden brown. Flip and
cook the second side. Repeat with the remaining batter. Ready to serve.
Serves 6 ( 2 pancakes each )
savory pancakes with an eggplant or roasted bell pepper dish. It would
also work well with the Carrot and Ginger Sauce.