Mushroom & Veg Loaded Pancakes with Tomato Relish
Enjoy fluffy pancakes generously stuffed with mushrooms and veggies, complemented by tangy tomato relish.
Ingredients
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
Pancakes
- 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
Instructions
- 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.