Savoury vegan pancakes
Save recipe
Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4 out of 5.5 ratingsRate
loading...
Kick-start your day with satisfying vegan savoury pancakes, topped with a herby spread, tomatoes and mushrooms
Dairy-free
Egg-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Vegan Christmas pudding brownies
A star rating of 4.6 out of 5.5 ratings
Chilli, maple & ginger glazed vegan cocktail sausages
A star rating of 0 out of 5.0 ratings
Gluten-free sausage roll wreath
A star rating of 5 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150g self-raising flour
-
½ tsp baking powder
-
100g garlic & herb soft cheese alternative
(see tip below)
-
200ml plant milk
(such as oat or soya)
-
½ small bunch of chives
finely chopped
-
1 large vine tomato
halved
-
4-6 portabellini or baby portobello mushrooms
-
1 tbsp light olive oil
plus more for cooking
-
a few thyme sprigs
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal564
-
fat23g
-
saturates12g
-
carbs71g
-
sugars10g
-
fibre8g
high
-
protein14g
-
salt1.9g
Ad
Method
-
step 1
Put the flour, baking powder and a pinch of fine sea salt in a bowl and whisk briefly to combine. In a separate bowl, whisk together 50g of the garlic & herb soft cheese alternative with the milk until combined. Stir in half the chives, then pour into the dry ingredients, whisking to form a smooth, thick batter.
-
step 2
Heat the grill to medium high. Arrange the tomato halves, cut-side up, and the mushrooms on a tray. Season well, scatter over the thyme leaves and drizzle over 1 tbsp oil, rubbing the oil into the mushrooms. Grill for 10-15 mins until softened and the mushrooms are wilted and tender throughout.
-
step 3
Meanwhile, brush or swirl a little oil around a large non-stick frying pan and place over a medium heat. Add 2 tbsp of the batter to the pan to make small, round pancakes. Make sure they don't touch – you may need to do this in batches. Cook for 2 mins until the edges start to set and bubbles rise to the surface. Flip and cook for another 2-3 mins until light golden and cooked through. Keep the pancakes warm (underneath the tomatoes and mushrooms in the grill, or in a low oven) while you cook the remaining batter. Add a little more oil to the pan if needed. There should be 8-10 small pancakes in total.
-
step 4
Spread the remaining soft cheese alternative over the pancakes, and divide between two warmed plates. Top each with a tomato half and the mushrooms. Season and scatter over the remaining chives to serve.
Want to try making your own vegan cashew cream cheese? Try our simple no-cook recipe for a delicious dairy-free spread.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...