For the dressing
1 tsp brown mustard seeds
250g lactose/dairy free double cream
1 tbsp maple syrup
For the pancakes
175g parsnips, grated
1 tsp cumin seeds
1 tsp ground coriander
½ tsp ground turmeric
1 tsp gluten free baking powder
150g gluten free plain flour
1 tsp grated ginger
3-4 tbsp vegetable oil, for frying
Serves - 4
To make the dressing, simply whisk together the dressing ingredients and set aside.
To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt.
Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil.
When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick.
You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest.
Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned.
You should make 8 pancakes in total. Serve the pancakes with the maple dressing.
Recipe adapted from: Good Food