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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.

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
  • Servings8 portions
Main
savoury
pancakes
Medium
recipe image Dairy Free Sweet Potato & Spinach Pancakes
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
  1. Mix together the flour, baking powder and turmeric in a large bowl.
  2. Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter.
  3. Beat in the onion, sweet potato, melted Flora 100% Natural Ingredients and a good pinch of salt and pepper.
  4. Heat a teaspoon of oil in a small frying pan or omelette pan.
  5. Drop 2-3 tablespoons full of the batter into the pan.
  6. 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.
  7. Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
  8. 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.
  9. Add the spinach and cook until wilted then stir in the pine nuts.
  10. Season with a little salt and black pepper.
  11. To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.