Gluten-free savoury cassava pancakes

Gluten-free savoury cassava pancakes with mushrooms and creamy oat cream – straightforward, filling and ideal for a warm, hearty meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 58 g

Ingredients

• 120g cassava flour
• 2 organic eggs
• 200ml milk
• 250g mushrooms
• 100ml gluten-free oat cream (without seed oils)
• 1 onion
• 2 tbsp butter

Method

You’ll need: frying pan · chopping board · knife

1. Whisk the cassava flour, eggs and milk into a smooth, fairly runny batter. Leave it to stand briefly so the cassava flour can swell.
2. Trim the mushrooms and slice them. Peel the onion and chop it finely.
3. Heat butter in a frying pan and fry the mushrooms and onion until the mushrooms are browned and there's hardly any liquid left in the pan.
4. Add the oat cream and let the sauce reduce gently until creamy. Season with salt and pepper to taste.
5. In a second frying pan with butter, cook several golden pancakes from the batter. Keep them warm until they're all done.
6. Arrange the cassava pancakes on plates and spoon the creamy mushroom sauce over them.

Good to know

I especially like a recipe like this on cool days. It's simple, warm and satisfying without feeling heavy.

Swaps

Cow's milk → unsweetened almond milk (contains tree nuts; varies by product) | oat cream → coconut milk or cashew cream (creamier; cashew cream contains tree nuts; check the label for additives) | butter → ghee (contains only traces of lactose) | mushrooms → king oyster mushrooms (a little more bite and similarly aromatic)

Allergens

Contains egg, milk and gluten (oats in the oat cream, unless labelled gluten-free), so use oat cream labelled gluten-free. Usually suitable for children if the texture works for them, and fine during pregnancy as long as the eggs are fully cooked and the mushrooms are well heated.