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Vegan tomato & mushroom pancakes

Vegan tomato & mushroom pancakes

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Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal609
fat35g
saturates4g
carbs59g
sugars6g
fibre6g
protein18g
low insalt0.87g
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Ingredients

For the topping

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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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Overall rating

Rating: 4 out of 5.20 ratings
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