Vegan tomato & mushroom pancakes recipe | Good Food
You can't beat pancakes for brunch. Try making these as a dairy-free dessert with banana, pecans and vegan ice cream, from BBC Good Food magazine.
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Cooking tools:
- Blender
- Sifter
- Offset spatula
- Kitchen scale
- Nonstick skillet
- Kitchen shears
- Stove
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 140g white self-raising flour
- 1 tsp soya flour
- 400ml soya milk
- vegetable oil for frying
- 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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