Vegan Tomato and Mushroom Pancakes
This British breakfast dish offers a plant-based twist on classic pancakes. Light, self-raising flour batter is fried until golden, creating about eight fluffy pancakes. They are served with a savoury topping of tender button mushrooms and halved cherry tomatoes, gently cooked with soya cream and pine nuts. Finished with a scattering of fresh chives, it's a satisfying meal for two, ready in around 35 minutes.
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 self-raising flour, soya flour and a pinch of salt into a blender jug. Pour in the 400ml soya milk and blend everything into a smooth batter.
- Place a medium non-stick frying pan over heat with a little vegetable oil until it is very hot. Pour roughly 3 tbsp of batter into the pan, cooking until bubbles form on the surface. Use a palette knife to flip the pancake and cook the second side until golden. Repeat with the rest of the batter, keeping the cooked pancakes warm. You should get about 8.
- To prepare the topping, heat 2 tbsp vegetable oil in a separate frying pan. Cook the 250g button mushrooms until tender, then add the 250g halved cherry tomatoes and cook for a couple of mins. Stir in the 2 tbsp soya cream or soya milk and the pine nuts, heating gently until combined. Divide the pancakes between two plates, spoon the tomato and mushroom mixture over them, and scatter with snipped chives.
Nutrition (per serving)
Calories609 kcal
Fat35 g
Saturates4 g
Carbs59 g
Sugars6 g
Fibre6 g
Protein18 g
Sodium348 mg
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisinebritish
DietVegan, Vegetarian
