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Vegan tomato & mushroom pancakes

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  1. Sift the flours and a pinch of salt, (limit how much salt you use) 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.

PER SERVINGEdit

609 kcalories, protein 18g, carbohydrate 59g, fat 35 g, saturated fat 4g, fibre 6g, sugar 6g, salt 0.87 g

External linksEdit

Sadly the author forgot to give the ingredients or the proportions I tracked down another vegan pancake recipe to give some idea what works.

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