- 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.
- 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.
609 kcalories, protein 18g, carbohydrate 59g, fat 35 g, saturated fat 4g, fibre 6g, sugar 6g, salt 0.87 g
Sadly the author forgot to give the ingredients or the proportions I tracked down another vegan pancake recipe to give some idea what works.