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1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

Hearty and versatile 1-ingredient split pea tortillas that are grain-free  & vegan. They are oil-free, sugar-free, vegan, high fiber and high protein, too.

I am not very good at leaving well enough alone.

For example, when the 1-ingredient red lentil tortilla recipe I devised last week turned out to be a big hit, the gold and green split peas in my pantry started calling my name.

Might they work, too?

I had to know.

So I gave them a soak and a whirl. It took some tweaking, and several batches to get it right, but I am happy to report that split pea tortillas are an equally delicious success!

Use Split Peas to Make Tortillas

Split peas are so delicious in soups, and for making dahl, so it was a revelation to discover that, like split red lentils, they can be transformed into tortillas.

They are such a nutritious food:  very high in soluble fiber, which is especially beneficial for controlling blood sugar while also providing long-lasting energy, making them seriously amazing athlete fuel! They are also high in protein, B vitamins, and an array of minerals. How wonderful that they can be enjoyed in an on-the-go form!

It does not hurt that they are also VERY inexpensive, especially the more common green variety. Hurray for peas!

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Sugar-free
  • High fiber
  • High protein
  • Frugal

How to Make 1-Ingredient Split Pea Tortillas

Note that the complete directions are also in the recipe card below.

Step One: Soak the Peas

Like my lentil tortilla recipes, you’ll start by soaking the peas in water. If you have made the lentil tortilla recipe, note that it takes more water to soak the peas, and subsequently make the batter, than it does with the lentil tortillas. Do not drain the peas after soaking.

Step Two: Blend Peas into a Batter

The peas and soaking water are blended with some salt to create the batter.

A blender is the best tool for the job. Scrape down the sides of the blender several times as you go along (be patient) until the mixture is perfectly smooth.

Here’s a close-up of the batter. It brings back memories of baby Nick and strained peas!

Step Three: Cook the Tortillas

Here are some tips for cooking the tortillas.

Keep the Batter Thin

The batter needs to be thin-ish to make it possible to spread into a 6-inch (15 cm) circle. When I made the batter with the same amount of water as my red lentil tortillas, it was very challenging to make anything other than a very thick pancake.

Use a Nonstick Skillet or Griddle

The tortillas will stick (profoundly!) unless you use a nonstick skillet or griddle. I use a very well-seasoned cast iron skillet (it functions as a nonstick from the years of seasoning). If you are not confident that your cast iron is nonstick, opt for a a different nonstick option.

Skillet Temperature Should Be Low

Additionally, the temperature for the skillet needs to be set on low, as opposed to medium-low; the tortillas became over-brown quickly (yet not cooked through; i.e., big mess), with the medium-low heat.

Do not worry if you need to work the batter around a bit as you add it to the skillet, backtracking over portions of semi-set batter. It is simple to even things out with the spoon once all of the batter is more or less in a 6-inch circle.

Cook the tortillas until they release easily when a spatula is slid underneath, and then flip and cook the other side for several minutes until the tortilla begins to brown in spots.

That’s it!

How Do Split Pea Tortillas Taste?

The biggest surprise with these tortillas is the unique texture and flavor. They are hearty, as a tortilla should be, but they also have a creamy consistency, somewhat similar to a crepe. Someone eating them, without knowing how they are made, might think they are made with eggs (which is promising for future experimentation…).

And the taste? I swear that the golden split pea tortillas have an almost cheese-like flavor. In a subsequent batch, I added 2 tablespoons of nutritional yeast to the batter, to amp it up. Oh my goodness: they tasted super-cheesey! Wild!

I think the green pea tortillas, which already have a pleasing vegetal flavor, would be sensational with some fresh herbs (parsley? cilantro? rosemary? basil? Any of these would be great!) blended into the batter. So many delicious possibilities to try.

Oh, and lastly: yes, they are bendable!

Happy eating, and have a delicious weekend, everyone!

More Grain-Free & Vegan Tortillas to Love:

1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

1-Ingredient Split Pea Tortillas {Grain-Free, Vegan}

Yield: 8 tortillas
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

Hearty and versatile 1-ingredient split pea tortillas that are grain-free  & vegan. They are oil-free, sugar-free, vegan, high fiber and high protein, too.


  • 1 cup (196 g) dried split peas (yellow or green), rinsed and drained
  • 2 and 2/3 cups (650 mL) water
  • Optional: 1/4 teaspoon fine sea salt (more or less to taste)


  1. Combine the rinsed split peas and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
  2. Do not drain split peas.
  3. Add the entire contents of bowl (soaked peas and remaining water) and optional salt to a blender. Blend on HIGH speed until completely smooth (no tiny bumps) stopping multiple timesto scrape down the sides of container (it will take 2 to 3 minutes). The batter should be very smooth. Scrape into a bowl or measuring cup.
  4. Heat a nonstick skillet (or very well-seasoned cast iron skillet that is nonstick), or a nonstick griddle, to medium heat (no hotter).
  5. Once warm, add 1/3 cup of batter to the center of the pan. Using a metal spoon, spread the batter into a 6-inch circle.
  6. Cook 2 to 3 minutes until surface of tortilla appears dry. Slide a spatula underneath and flip. Cook about 1 minute longer to brown other side. Transfer to cooling rack and cool completely.
  7. Repeat with the remaining batter.


Storage: Store the cooled tortillas in a covered container at room temperature for 1 day, the refrigerator for 2 weeks or the freezer for up to 6 months.

Tip: You can find dried split peas shelved alongside other dry beans and legumes at the supermarket.

Nutrition Information
Serving Size 1 tortilla
Amount Per Serving Calories 86Total Fat 0.3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 74.1mgCarbohydrates 15gFiber 6gSugar 2.1gProtein 6g

Did you make this recipe?

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Sunday 17th of September 2023

These are really tasty ! I added more salt pepper garlic and onion powder and about 3x the yeast…I like them a little bit browned and I’m spraying olive oil in the pan to help! I’m making a triple batch now !!


Thursday 21st of September 2023

I am so happy you like these, Diana! The browning sounds really yummy. Enjoy!


Monday 15th of May 2023

Hi Camilla, I add more water when I pre-soak so it would not be an accurate measure after. Any idea what volume of batter you end up with after everything is blended? I can go by that since the blender has markings for cups and milliliters. Thanks


Tuesday 23rd of May 2023

Hi Denise--I'll remake today and let you know :)


Monday 8th of May 2023

Camilla, Would it be ok to drain the water after soaking in order to reduce/remove the lectins from the peas? Would they turn out well if fresh water was added afterward? Maybe the issue is how much water to add back in? Maybe if I measured what I poured out? Or weighed the whole batch before and after draining? I know it makes extra work, but when one has gut issues, need to do what is best. Thanks for all the inspirational recipes!


Saturday 13th of May 2023

Hi Denise! Yes, you can definitely do this, it will work just as well. Drain off the liquid into a measuring cup so that you know how much fresh water to add back in (I think that would be the simplest method--it really would not add much trouble to do that). Cheers!


Sunday 26th of February 2023

No offense but as a non-vegan, this was absolutely disgusting. It lacks any flavor other than mushy green stuff and it never solidifies on the inside of the "tortilla" even cooking it 3x longer than the directions. Trust me, I followed the directions exactly and soaked for 12 hours and measure everything extremely precise. I'll be adding spices and turning this into a soup at this point I suppose


Tuesday 28th of February 2023

No offense taken, Christopher. I am sorry you did not like these. Based on your description of the "inside" of the tortilla not cooking and remaining mushy, as well as needing to cook these for 3x as long as specified, it sounds like the the batter was spread far too thickly. There should not be an "inside" to the tortilla, as the batter is spread thin. It is ok if it sticks a bit as you spread it (as pictured), but you need to keep spreading out the batter (as pictured) to thinly cover the skillet. As one side cooks and becomes dry, the other side also becomes dry from the heat (since they are thin). You flip over merely to brown the other side. When spread thin, the cooking time is quite short. I hope you will consider tryng them again.


Monday 23rd of January 2023

Thank you, a delicious recipe! I am curious though whether this process would work the same if I soak chickpeas instead?


Tuesday 24th of January 2023

Hi Asiya, yes that will work. However, I advise that you follow my black bean tortilla recipe and sub dried chickpeas (same weight) for the dried black beans. The proportions will match better. Here is the link:

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