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For the topping

Nutrition: per serving

  • kcal609
  • fat35g
  • saturates4g
  • carbs59g
  • sugars6g
  • fibre6g
  • protein18g
  • salt0.87g
    low

Method

  • step 1

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

  • step 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.

  • step 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.

Recipe from Good Food magazine, May 2010

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Comments, questions and tips (11)

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Overall rating

A star rating of 4 out of 5.20 ratings
Paris Ellis-McLeggan avatar

Paris Ellis-McLeggan

A star rating of 5 out of 5.

Easiest recipe ever. This has become a lockdown regular for me!

Metters86

A star rating of 5 out of 5.

These are the easiest pancakes ever and worked perfectly! Will definitely be making again.

lizleicester

A star rating of 4 out of 5.

Really nice pancakes made with unsweetened almond milk. Could have used tinned tomatoes and made the recipe even simpler.

VeganLifestyleAssoc avatar

VeganLifestyleAssoc

We love the look of this recipe and will recommend to our member Associates. Some added herbs, like thyme, would work well with the mushrooms & tomatoes too. http://veganlifestyleassoc.com/recipes/

IdaSloth

A star rating of 5 out of 5.

No less than absolutely beautiful!!

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