Beetroot Pancakes with Creamy Mushrooms and Toasted Almonds

Put all of the ingredients for the pancakes into a bowl and whisk well, until you have a smooth batter.

Heat a little oil in a frying pan over a medium – high heat. Pour 4 tbsp of batter into the pan and cook for a couple of minutes on each side. Repeat this step with the rest of the batter.

To make the creamy mushrooms, add the truffle oil to a pan along with the mushrooms and garlic. Cook over a medium – high heat for 5-10 minutes, until soft.

Stir in the coconut yoghurt, salt and pepper, then serve with the beetroot pancakes and top with toasted almonds and fresh thyme.