Vegan Tomato & Mushroom Pancakes
These savory soya milk pancakes topped with a flavorful mix of button mushrooms, cherry tomatoes, and pine nuts are a delightful twist to your usual pancake routine. The pancakes are light and fluffy, while the topping adds a burst of earthy and tangy flavors. Served with a sprinkle of snipped chives, these pancakes make for a satisfying and delicious meal any time of the day.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 609 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.87 milligram of sodium
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