Vegan Savoury Pancakes with Creamy Mushrooms and Tomatoes recipe

Preparation Time: 30 minutes | Cooking Time: 20 minutes

These fantastic Vegan pancakes are topped with a rich and creamy veggie filling, made with garlic, mushrooms, tomatoes, soya cream and a sprinkle of pine nuts to serve.


  • 140g self-raising flour
  • 1 tsp. soya flour
  • 400ml soya milk
  • 2 tbsp. olive oil
  • 250g button mushrooms
  • 2 garlic cloves, thinly sliced
  • 2 tbsp. olive oil
  • 250g cherry omtatoes, halved
  • 2 tbsp. soya cream
  • 10g chives, snipped
  • Small handful toasted pine nuts
  • Salt and pepper to taste


  1. Put the plain flour, soya flour and soya milk into a blender and whiz together until well blended. To cook, heat the oil in a large frying pan. Drop 3 tbsp. of the batter into the pan and fry until bubbles appear on the surface of the pancake.

  2. Flip the pancake and cook until golden brown on either side. Continue until you've used all of the batter, then set the pancakes to one side to keep warm while you make the filling.

  3. Heat the oil in a frying pan and add the garlic slices. Fry for a minute or two or until lightly golden. Add the mushrooms and fry until golden brown and tender. Add the tomatoes and cook for a few minutes until tender, then stir in the cream and a good pinch of salt and pepper. Stir in the chives. Spoon the filling over the pancakes and sprinkle with the pine nuts to serve.

For a richer flavour, feel free to add a little bit of soy cheese to the mushrooms. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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