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Savoury Pancakes

Family Food | Plant Based | Meal Prep | Gluten-free

21g21515 mins22


Super speedy sweet potato pancakes made with mushrooms, garlic and gluten free flour.


  • 1 Pouch Fullgreen Riced Sweet Potato
  • 1 whole egg
  • 4 tbsp gluten free flour
  • Salt and pepper to taste
  • 250g chestnut mushrooms
  • 2 garlic cloves
  • Olive Oil


  • 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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