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Flora Recipes

Dairy Free Sweet Potato & Spinach Pancakes

  • Prep Time 10min
  • Cook Time 15min
  • Vegan

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.


  1. Mix together the Gram flour, gluten free 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 Dairy Free 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 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.
  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 Dairy Free 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.


  • 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 Dairy Free, melted
  • salt
  • black pepper

~ Filling ~

  • 25 g Flora Dairy Free
  • 1 large clove garlic, crushed
  • 50 g closed cup mushroom, sliced
  • 115 g bag fresh baby spinach leaves, washed
  • 25 g toasted pine nuts

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