Savoury Vegan Pancakes Recipes
SAVOURY VEGAN PANCAKES
Kick-start your day with satisfying vegan savoury pancakes, topped with a herby spread, tomatoes and mushrooms
Provided by Katie Hiscock
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 564 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium
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