Swap potatoes with mushrooms for healthier, flavour-packed pancakes

The downside of such traditional pancakes is that they can be quite heavy, hard to digest and ... notably time-consuming to prepare. The process of washing, peeling, and grating the potatoes is no quick task. Thankfully, potatoes can be replaced with lighter alternatives like zucchini or pumpkin. These pancakes are noticeably lighter and less calories-dense.

But, we have another ingredient that will elevate your pancakes to the next level - mushrooms. Packed with umami, mushrooms impart a meaty flavor to the pancakes. Pair them with a simple, homemade horseradish sauce, and you've transformed a basic lunch into an exotic culinary experience.

Ingredients:

• 1.10 lbs of mushrooms,
• 1 onion,
• 2 eggs,
• 4 tablespoons of wheat flour,
• 1 tablespoon of chopped parsley,
• salt,
• pepper,
• oil,
• optional: natural yogurt, horseradish, garlic, sour cream.

Method of preparation:

1. Peel and chop the onion. Sauté it in a pan with some oil until it turns lightly golden.
2. Clean, dry, and slice the mushrooms. Add them to the onions and sauté for a few more minutes.
3. Once cooled, combine the ingredients with flour, eggs, and parsley. Season the mixture with salt and pepper.
4. Heat up some oil in a pan and pour in the mixture to form small pancakes. Fry them on both sides until they're golden and crispy.
5. Drain the finished pancakes on a paper towel. Serve them with horseradish sauce, garlic sauce, or sour cream to your preference.