Photo: Mariana Medvedeva
Vegan tomato & mushroom pancakes
10 ingredients
5 min + 30 min
Serves 2
openrecipes
You can't beat pancakes for brunch. Try making these as a dairy-free dessert with sliced banana, pecans and vegan ice cream
Estimated Nutrition (whole recipe, rough)
1090
Calories
30g
Protein
48g
Fat
140g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 140g white self-raising flour
- 1 tsp soya flour
- 400ml soya milk
- vegetable oil , for frying
- 2 tbsp vegetable oil
- 250g button mushrooms
- 250g cherry tomatoes , halved
- 2 tbsp soya cream or soya milk
- large handful pine nuts
- snipped chives , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes