Vegan tomato & mushroom pancakes

Vegan tomato & mushroom pancakes

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(10 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

You can't beat pancakes for brunch. Try making these as a dairy-free dessert with sliced banana, pecans and vegan ice cream

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
609
protein
18g
carbs
59g
fat
35g
saturates
4g
fibre
6g
sugar
6g
salt
0.87g

Ingredients

  • 140g white self-raising flour
  • 1 tsp soya flour
  • 400ml soya milk
  • vegetable oil, for frying

For the topping

  • 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

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Method

  1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2010

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Comments

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IdaSloth's picture
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No less than absolutely beautiful!!

chrisjako's picture
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These are fantastic - if you are having problems with the pancakes blend for about 5 mins on full power and add a little more self raising flour, make sure you add a little veg oil each time

twisties72's picture
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One of my favourite meals now! I mix the flower and milk in the blender and use a non-stick pan.

florida4marion's picture
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I made these yesterday using the exact ingredients and I was very happy with the results. I didn't measure out the soy milk for the pancakes, I just beat enough in to get a good pouring consistency, not to thick or thin. I poured some batter into the frying pan and spread it out with a spoon to make them about 5 or 6 inches in diameter. It didn't take long and lots of tiny bubbles formed all over. The pancakes worked great without an egg. I'm going to make them again. The topping was delicious, I don't usually eat pine nuts, I was impressed with the flavor and the chives too. I put a little too much yogurt in, so it took a bit longer to thicken, but it worked out fine. Today I heated up a left over pancakes with topping from yesterday (in the microwave) and it still tasted good. Yum, yum.

evilkillerturkey's picture
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This recipe is rubbish, don't bother with it, if you want a stellar vegan pancake recipe, there is a amazing one in vegan with a vengence by Isa Chandra moskowitz

pamelabeaupre's picture
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As we are not vegan made with rice flour not soya flour, I didn't sieve the flour so had a lumpy batter which did not make pancakes at all, once I had sieved the lumps out it made 8 good pancakes. Added some shallots and asparagus I needed to use up and double cream not soya and was really surprised how tasty this was. Worth the trouble of cooking 8 pancakes

stuarthough's picture
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Don't know about easy! Couldn't get the egg-free pancakes to work - just made soggy, floury lumps. I admitted defeat and made another batter with egg as usual (daughter is vegetarian not vegan), and they were fine and the topping was tasty. If I wanted to do it again as vegan, I would probably use a tortilla/paratha-style flour and water dough rather than a batter.

donnalovescheese's picture
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Didn't make the pancakes but had the topping on toast instead. Was surprisinly good considering how few ingredients went in.

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