Lunch

Dairy Free Sweet Potato & Spinach Pancakes

These savoury pancakes are folded with 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 free. Flipping marvellous.

Cooking Time

15 minutes
Prep Time10 minutes
DifficultyMedium
Servings8

Lunch

Ingredients
Direction

Pancakes

100 grams gram flour
100 grams self-raising flour
1 tsp baking powder
1 tsp ground turmeric
1 medium egg
300 millilitres unsweetened soya milk
1 small onion peeled finely chopped
150 grams sweet potato peeled finely grated
25 grams Flora 100% Natural Ingredients melted
salt
pepper

Filling

30g Flora 100% Natural Ingredients
1 large clove garlic crushed
50 grams closed cup mushrooms sliced
115 grams fresh baby spinach washed
25 grams toasted pine nuts

Mix together the 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 100% Natural Ingredients 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.
Cook for about 2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2 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 100% Natural Ingredients 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.