Adding beetroot puree to these vegan pancakes doesn’t just give them a wonderful colour, it adds earthy savoury flavour. We like ours topped with garlicky, creamy mushrooms and a scattering of almonds.
160g Plain flour (gluten-free if needed)
50g Mornflake Jumbo Oats
120ml Beetroot puree
360ml Dairy-free milk
1 tbsp Chia seeds
Salt and pepper
1 tbsp oil
200g Wild mushrooms
2 Garlic cloves, minced
2 tbsp Coconut yoghurt
2 tbsp Toasted flaked almonds
1 tbsp Truffle oil
Salt and pepper, to taste
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.