Blanch peas for 10 seconds in boiling water, strain and cool.
In a food processor add blanched peas, diced red onion, flour and 2 eggs. Pulse the food processor until half the peas are blended. Season as necessary.
In a hot pan add coconut oil and fry about 1 cup of pea mix until golden brown. Flip over and repeat on the other side.
Place cooked pea pancake on a plate and garnish with fresh herbs, feta, avocado and a poached egg.
Serve with tomato relish or chilli sauce