Savoury vegan pancakes

• self-raising flour↗150g g
• baking powder↗½ tsp tsp
• garlic & herb soft cheese alternative100g g

  (see tip below)

• plant milk↗200ml ml

  (such as oat or soya)

• chives½ small bunch of

  finely chopped

• vine tomato↗1 large

  halved

• portobello mushrooms↗4-6 portabellini or baby

  4-6 portabellini or baby

• olive oil↗1 tbsp light tbsp

  plus more for cooking

• thyme sprigs↗a few

  a few

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.