Gluten and Dairy Free Sweet Potato & Spinach Pancakes

Gluten and Dairy Free Sweet Potato & Spinach Pancakes

Gluten and Dairy Free Sweet Potato & Spinach Pancakes

These savoury pancakes are folded with lots of healthy vegetables for a feel-good lunchtime feast. Yummy sweet potato adds a little spice to warm you up during the winter months, while garlicky mushrooms make this dish deliciously moreish. Better yet, it’s dairy and gluten free. Flipping marvellous.

  • Makes 8
  • Prep Time 10 min
  • Cook Time 15 min

Ingredients

  • 100 g gram flour
  • 100 g gluten-free self-raising flour
  • 1 level tsp gluten-free baking powder
  • 1 tsp ground turmeric
  • 1 medium sized egg
  • 300 ml unsweetened soya milk
  • 1 small onion, peeled and finely chopped
  • 150 g sweet potato, peeled and finely grated
  • 25 g Flora Freedom, melted
  • salt
  • black pepper
  • Flora Cuisine or vegetable oil
  • Filling:
  • 25 g Flora Freedom
  • 1 large clove garlic, crushed
  • 50 g closed cup mushroom, sliced
  • 115 g bag fresh baby spinach leaves, washed
  • 25 g toasted pine nuts

Directions

  1. Mix together the Gram flour, gluten free flour, baking powder and turmeric in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter.
  2. Beat in the onion, sweet potato, melted Flora Freedom and a good pinch of salt and pepper.
  3. Heat a teaspoon of oil in a small frying pan or omelette pan. Drop 2-3 tablespoons full of the batter into the pan. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden.
  4. Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
  5. To make the filling for the pancakes, melt the Flora Freedom in a pan and sauté the garlic and mushrooms for 2-3 minutes until soft.
  6. Add the spinach and cook until wilted then stir in the pine nuts. Season with a little salt and black pepper.
  7. To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.
TOP