Vegan tomato & mushroom pancakes

• white self-raising flour↗140g g
• soya flour↗1 tsp tsp
• soya milk↗400ml ml
• vegetable oil↗

  for frying

• vegetable oil↗2 tbsp tbsp
• button mushrooms↗250g g
• cherry tomatoes↗250g g

  halved

• soya cream or soya milk↗2 tbsp tbsp
• large handful pine nuts↗
• snipped chives

  to serve

Step-by-step instructions

1. 1

   Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.

2. 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. 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.