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

Time 35m

Number Of Ingredients 10

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

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