Savoury Pancakes
Family Food | Plant Based | Meal Prep | Gluten-free
| CARBS | KCALS | TIME | SERVES | VEG SERVINGS |
|---|---|---|---|---|
| 21g | 215 | 15 mins | 2 | 2 |
MADE WITH RICED SWEET POTATO
Super speedy sweet potato pancakes made with mushrooms, garlic and gluten free flour.
Ingredients:
- 1 Pouch Fullgreen Riced Sweet Potato
- 1 whole egg
- 4 tbsp gluten free flour
- Salt and pepper to taste
- 9oz chestnut mushrooms
- 2 garlic cloves
- Olive Oil
Method:
- To make the pancake batter, drain as much of the water as you can from the sweet potato rice and combine this with the egg, flour and seasonings in a mixing bowl.
- Mix everything until well combined.
- Heat a little olive oil in a frying pan over medium heat. Add in a dollop of the pancake mixture and cook until for a few minutes until bubbles start to appear, then flip and cook on the other side. Repeat this for the remaining mixture.
- Thinly slice the mushrooms and add these to a separate pan with a little olive oil. Cook over medium- high heat and stir in the crushed garlic. Continue to cook until beautifully bronzed and caramelised.
- Serve the pancakes topped with the garlicky mushrooms and a drizzle of olive oil.
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