Chicken and Mushroom Pancakes
Serves 4 - Wheat free/Dairy free/Egg free
Ingredients for the pancakes
- 125g (4oz) Wheat free flour
- 20g (¾oz) whole egg replacer
- 200ml (7fl oz) dairy free soya milk
- 1 tablespoon sunflower oil
- ½ level teaspoon salt
Ingredients for the filling
- 200g (7oz) cup mushrooms, sliced
- 250g (8oz) cooked chicken, roughly shredded
- 3 spring onions, trimmed and sliced
- 225g tub Tofutti dairy and gluten free "cream cheese" with herbs
- 1 clove garlic, peeled and crushed
- 1 tablespoon sunflower oil
- 23cm (9inch) pancake pan
To make the pancakes
Mix the flour, salt and egg replacer in a large bowl. Add 250ml (8fl oz) of cold water to the milk. Pour about half into the dry ingredients and mix well to a smooth batter. Pour in the rest of the liquid and mix gently. Heat the pancake pan, coat the inside with a little oil and pour in batter to cover the base - it will be thicker than "normal" pancakes. Cook until browned underneath, flip over and brown the other side. Put on a plate, cover with foil and keep warm while making 3 more pancakes.
To make the filling
Heat the oil in the pan, add the garlic and mushrooms and cook for about 5 minutes. Add the chicken and 4 tablespoons of water and heat through, then add the spring onions and "cream cheese" and bring just to the boil. Try not to stir too much or the sauce will look grey. Divide the filling between the 4 pancakes, placing it on a quarter section then folding the the rest of the pancakes over into a fan shape.
Serve hot with salad or freshly cooked vegetables.
Not suitable for freezing.