Vegan tomato & mushroom pancakes

Recipe Name: Vegan tomato & mushroom pancakes
Food Element: 140g white self-raising flour 1 tsp soya flour 400ml soya milk vegetable oil, for frying For the topping 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 abet	Cooking Process: Sift the flours and a pinch of salt into a blender. Add the soya milk and mix to make a mild batter. Heat a tiny oil in a medium non-fix frying pan until each and every one hot. Pour more or less 3 tbsp of the cruelty into the pan and chef on summit of a medium heat until bubbles take effect fable to the surface of the pancake. Flip the pancake more than behind a palette knife and chef the adjunct side until golden beige. Repeat gone the long-lasting maltreatment, keeping the cooked pancakes admiring as you go. You will make roughly 8. For the topping, heat the oil in a frying pan. Cook the mushrooms until twinge, amassed the tomatoes and chef for a couple of mins. Pour in the soya cream or milk and pine nuts, later gently cook until merge. Divide the pancakes along along surrounded by 2 plates, subsequently spoon more than the tomatoes and mushrooms. Scatter subsequent to chives.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes.