Vegan tomato & mushroom pancakes
By Good Food
You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping
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Prep:5 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 609
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fat 35g
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saturates 4g
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carbs 59g
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sugars 6g
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fibre 6g
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protein 18g
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salt 0.87g
Ingredients
- 140g white self-raising flour
- 1 tsp soya flour
- 400ml soya milk
- vegetable oil, for frying
- 2 tbsp vegetable oil
- 250g button mushrooms
- 250g cherry tomatoes, halved
- 2 tbsp soya cream or soya milk
- large handful pine nuts
- snipped chives, to serve
Method
Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.
