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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
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.
Beat in the onion, sweet potato, melted Flora Dairy Free and a good pinch of salt and pepper.
Heat a teaspoon of oil in a small frying pan or omelette pan.
Drop 2-3 tablespoons full of the batter into the pan.
ook 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.
Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
To make the filling for the pancakes, melt the Flora Dairy Free in a pan and sauté the garlic and mushrooms for 2-3 minutes until soft.
Add the spinach and cook until wilted then stir in the pine nuts.
Season with a little salt and black pepper.
To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.
