Vegan Tomato and Mushroom Pancakes
Ingredients
- 140g chickpea flour
- 1tbsp psyllium husk
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 400ml plant milk
- Pinch of salt and pepper to taste
- Oil (avocado, olive, or flaxseed oil)
Toppings
- Mushrooms
- Spinach
- Fresh cherry tomatoes
- Walnuts or pine nuts
- Coconut yogurt (e.g., @coyo_uk)
- Cream cheese (e.g., @bonsanvegan)
Preparation
Heat oil in a pan on medium-high heat.
Cook the pancakes for 2 minutes per side or until golden.
Top with sautéed mushrooms and spinach, fresh cherry tomatoes, a sprinkle of walnuts or pine nuts, and a dollop of coconut yogurt or cream cheese.
Notes
This recipe provides an easy source of B12, essential for vegans to support energy and brain function.
It is rich in plant protein from gluten-free chickpea flour, mushrooms, and spinach, and recommends using heart-healthier oils.
