Breakfast, Desserts, Vegan

Mini Savoury Pancakes with Chipotle Soy Mushrooms

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 15 mins
  • Skill Easy
  • Serves 2 people

Mini Savoury Pancakes with Chipotle Soy Mushrooms

This dish will up your savoury pancake game. The umami flavours from the soy sauce, and the kick from the chipotle paste is a matchmade in heaven and makes the mushrooms taste almost meaty.

Ingredients

  • 135g self-raising flour
  • 1/2 tsp garlic granules
  • 1/2 tsp smoked paprika
  • 180ml dairy free milk
  • 300g white mushrooms (sliced)
  • 1/2 tsp chipotle paste
  • 2 tbsp soy sauce
  • 3 spring onions (finely sliced)
  • fresh chopped chives to garnish
  • chilli flakes to garnish
  • crumbled dairy free feta to garnish

Cooking mode

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Method

  • Step 1

    Begin by heating two large pans on a medium heat with a drizzle of oil in each.

  • Step 2

    In the ninja blender add the flour, garlic granules, smoked paprika and milk and blend until smooth.

  • Step 3

    Add the sliced mushrooms in one pan and leave to cook and soften.

  • Step 4

    Meanwhile add 1 tablespoon of pancake mixture per pancake to the pan. Add as many pancakes that will fit and cook for a couple of minutes before carefully flipping them over. Repeat with the mixture until there isn’t any left.

  • Step 5

    While you’re cooking the pancakes, add the soy sauce, chipotle paste and 2 of sliced spring onions. Combine and continue to cook until all the pancakes are ready.

  • Step 6

    When the pancakes are cooked assemble on two plates, top with the cooked mushrooms and then crumble over some feta.

  • Step 7

    Garnish with extra spring onion, fresh chives and a pinch of chilli flakes.

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