You know how some ingredients just kind of sit quietly in your pantry, never really getting the spotlight they deserve? That’s exactly how I’ve always felt about yellow split peas. We know them as the base for comforting dals and hearty soups—but beyond that? They don’t often get invited to anything exciting. Until now.

Lately, I’ve been experimenting with ways to move away from grain-based flours, especially when I want something that feels light but still filling, rich in nutrients, and kind to my digestion. I’d already fallen in love with red lentils for making flatbreads, but I kept wondering: what if yellow split peas could do the same… or maybe even better?

So I soaked a cup of them overnight, blended them up with a little water, added some spices, and poured the golden batter into a skillet—just to see. What came out was a soft, rustic flatbread with a mild, earthy flavor that pairs beautifully with veggies, herbs, or even just a drizzle of olive oil. I was hooked.

Not only did this little experiment turn out delicious, but it also felt like such a fresh way to eat something familiar. These peas are packed with plant-based protein and fiber, plus they’re naturally gluten-free and more neutral in flavor than red lentils, which makes them incredibly versatile. I added some sautéed vegetables—zucchini, carrots, spinach—whatever I had on hand—and the whole thing became a satisfying meal that felt as nourishing as it was easy.

If you’re looking for a new way to build gluten-free meals that don’t rely on grains, I can’t recommend this yellow split pea flatbread enough. It’s simple, customizable, full of good stuff, and such a fun twist on a humble ingredient that often goes unnoticed.

Ingredients

• 1 cup (180 g) dry yellow split peas

• 1 cup coconut milk

• ½ cup water (added gradually as needed)

• 90 g finely shredded carrot

• 25 g finely shredded pepper

• 45 g finely shredded cabbage

• 20 g finely chopped green onion

• 2 tbsp. olive oil

• ½ tsp. baking powder

• ½ tsp. salt

• ½ tsp. dried oregano (optional but adds great flavor)

Directions

1. Rinse the yellow split peas thoroughly, then soak them overnight in plenty of water—ideally in the fridge.
2. The next day, drain and rinse them well. Make sure no water remains.
3. Add the soaked peas and coconut milk to a mixing bowl or blender. Blend until partially smooth.
4. Gradually add water as needed while blending. You’re looking for a smooth, creamy consistency—not too thick, not too runny.
5. Stir in the shredded carrot, pepper, cabbage, and green onion.
6. Add olive oil, baking powder, salt, and oregano. Mix everything together until evenly combined.
7. Preheat a non-stick pan over low-medium heat and lightly brush it with oil.
8. Scoop about ⅓ cup of the batter into the pan and gently spread it into a flat, round shape.
9. Let it cook for about 2–3 minutes or until the edges look dry and set.
10. Flip and cook for another 2 minutes or so, until both sides are golden and cooked through.
11. Repeat with the remaining batter. Serve warm with your favorite toppings or fillings.

Prep Time: 20 minutes (plus overnight soaking)
Cooking Time: 45 minutes
Servings: Makes about 10 flatbreads

Nutritional Information (Per 1 flatbread)

• Energy: 150 calories

• Protein: 5.06 g

• Fat: 8.67 g

• Carbohydrates: 14.56 g

• Fiber: 5.6 g

Storage

• Store in the refrigerator for up to 5 days.

• To freeze, place parchment paper between each flatbread, then store in a zip-top freezer bag for up to 2 months.

• Reheat on a skillet or in the oven before serving.

Notes & Recommendations

• This recipe is 100% gluten-free, dairy-free, and vegan.

• You can customize these flatbreads with your favorite veggies or herbs—try parsley, basil, or even finely chopped spinach for a twist.

• They’re perfect for using up leftovers or transforming into wraps, mini pizzas, or savory snacks.