Vegan Tomato Mushroom Pancakes Recipes

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VEGAN TOMATO & MUSHROOM PANCAKES



Vegan tomato & mushroom pancakes image

You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping

Provided by Good Food team

Categories     Breakfast

Time 35m

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.87 milligram of sodium

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