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.