Egg-free recipe for 2 people, takes only 30 mins; recipe has self-raising flour, flour, soya milk, vegetable oil, vegetable oil, button mushroom, cherry tomato, soya milk, pine nut and chive.
Vegan tomato & mushroom pancakes
Course: Egg-free
Servings
2
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: vegetable oil, for frying
- Cherry Tomato: 250g cherry tomatoes, halved
- Chive: snipped chives, to serve
- Self Raising Flour: 140g white self-raising flour
- Flour: 1 tsp soya flour
- Pine Nut: large handful pine nuts
- Soya Milk: 400ml soya milk
- Button Mushroom: 250g button mushrooms
Directions
- 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.
