Vegan Tomato & Mushroom Pancakes

You can't beat pancakes for brunch. Try making these as a dairy-free dessert with sliced banana, pecans and vegan ice cream

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  609

• Protein

  18g

• Carbs

  59g

• Fat

  35g

• Saturates

  4g

• Fibre

  6g

• Sugar

  6g

• Salt

  0.87g

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil, for frying
• For the topping
• 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

Directions

1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
2. 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.
3. 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.

Categories: All Christmas, Courses, Events, Healthy, Special Diets, Vegetarian