Vegan tomato and mushroom pancakes

Vegan tomato and mushroom pancakes

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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

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.

Source : http://www.bbcgoodfood.com/recipes/448621/vegan-tomato- and-mushroom-pancakes
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