
I think most people mix this in smoothies. I'm not the majority, so I gradually mixed some water with the powder until I had a yoghurt-like mush, added some salt, let it sit for ten minutes, and then finely fried the batter in thin strips in sunflower oil. The result is golden brown, pleasantly chewy and tasty. The batter isn't textured like chickpeas or chia, so I wouldn't use it for pancakes, but it would be nice as an ingredient in buns or tacos. There is no indication whether this powder is roasted or not. or raw, which would be good to know as raw pea protein is not safe in large amounts. Otherwise, this is a good addition to the pantry.

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