PREP5 MinutesCOOKING30 Minutes
Kcal:469 Kj:2186Carb: 68 Protein: 11 Fat:17Fibre: 14


  • 140g self-raising flour
  • pinch of sea salt
  • 400ml unsweetened almond milk
  • 1 tbsp. olive oil

For the topping:

  • 1 tbsp. olive oil
  • 250g mushrooms
  • 250gcherry tomatoes, halved
  • 2 tbsp. oat cream
  • 2 tbsp. pine nuts
  • 2 tbsp. chives, chopped, to serve


  • Sift the flour and salt into a blender. Add the milk and blend until smooth to make a pancake batter.
  • Heat a little of the olive oil in a non-stick skillet over medium heat until very hot. Pour about 3 tablespoons of the batter into the skillet. Cook until bubbles appear on the surface of the pancake, then flip it over and cook the other side until golden brown. Remove the pancake from the skillet and set aside to keep warm. Repeat this process with the remaining olive oil and pancake batter.
  • To make the topping, heat the olive oil in a skillet, add the mushrooms and cook until tender. Now add the tomatoes and cook for a further 2-3 minutes. Pour in the oat cream and add the pine nuts, cooking gently until everything is well combined.
  • To serve, divide the pancakes between 2 plates, spoon the mushroom and tomato mixture over the pancakes, and garnish with chives.