Mushroom & Veg Loaded Pancakes with Tomato Relish

Enjoy fluffy pancakes generously stuffed with mushrooms and veggies, complemented by tangy tomato relish.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine breakfast
Servings 6


Tomato relish

  • 1 white onion finely diced
  • 500 g ripe cherry tomatoes quartered
  • 125 ml vinegar
  • 50 g SWEETLY™ or another non-nutritive sweetener of choice


  • 150 g stoneground wholemeal flour
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 180 ml ice cold water
  • 1 large free-range egg
  • 2 cups baby button mushrooms sliced
  • 2 cups julienned or grated mixed vegetables (baby marrows, carrots, bell peppers, Swiss chard etc… This is an excellent opportunity to use up bits and bobs & clear out your veg drawer)
  • 4 pinch spring onions cut into 4cm long sections and thinly sliced lengthwise into skinny ribbons

To serve

  • cold pressed extra virgin olive oil or avocado oil for cooking
  • low carb bread or sprouted wholemeal bread
  • salt and pepper to taste


  • Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.

For the relish

  • Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
  • Add the onions with a good pinch of salt and cook until soft and just turning golden.
    Pour in the tomatoes, vinegar and SWEETLY™.
    Bring to a gentle simmer.
    Cook on a low heat, stirring occasionally, until the tomatoes break down and you have a lovely chunky saucy consistency.

For the pancakes

  • Combine the flour, baking powder and salt in a large bowl.
    Whisk until well combined.
    Add the egg and ice water and whisk until smooth.
    Fold through the mushrooms, mixed vegetables and half of the spring onions.
  • Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
  • Using a quarter cup measure - scoop quarter cupfuls of the mixture into the pan.
    Flatten with the back of the cup measure and shape a little with a spatula.
  • Cook for about 3 minutes on each side, until golden brown and the batter is cooked through.
  • Cook in batches and keep some warm in the oven while you cook the rest.
  • Serve pancakes with the tomato relish for plenty of swishing, topping and dipping.
  • Top tip: After this initial cook - these reheat and crisp up in the air fryer beautifully so they are great for meal prepping.
Keyword breakfast, diabetic