Vegan Pancakes with Tomatoes and Mushrooms
4 servings
30 minutes
Vegan pancakes with tomatoes and mushrooms are a delicate and aromatic dish reflecting the traditions of Russian cuisine in a modern interpretation. The recipe has its roots in classic pancake traditions but is adapted for plant-based diets. Airy pancakes made with soy milk gain softness and lightness, while the filling of sautéed mushrooms and sweet tomatoes adds richness to the flavor. Pine nuts bring a nutty note, and soy cream softens the texture of the filling, creating a creamy hue. This dish is perfect for cozy breakfasts or light dinners, with chives adding freshness and a hint of spiciness. The pancakes can be served hot, garnished with herbs, turning each bite into a delight for plant-based cuisine enthusiasts.
1
Sift flour and a pinch of salt into a blender. Add soy milk and mix until a smooth dough forms.
- Wheat flour: 140 g
- Baking powder: 0.5 teaspoon
- Soy flour: 1 teaspoon
- Soy milk: 400 ml
2
Heat some oil in a pan to a very high temperature. Pour 3 tablespoons of batter into the pan and fry the pancake until bubbles appear on top. Flip the pancake with a knife and fry the other side until golden brown. Continue frying until all the batter is used. About 8 pancakes will be made.
- Vegetable oil: 4 tablespoons
- Soy milk: 400 ml
3
To prepare the filling, heat oil in a pan. Sauté the mushrooms until soft, add tomatoes and cook for a couple more minutes. Pour in soy cream or soy milk. Add pine nuts and sauté on low heat until the sauce thickens slightly.
- Vegetable oil: 4 tablespoons
- Champignons: 250 g
- Cherry tomatoes: 250 g
- Soy cream: 50 ml
- Pine nuts: 3 tablespoons
- Soy milk: 400 ml
4
Divide the pancakes into two portions. Stack them on saucers. Add the filling on top. Sprinkle with scallions.
- Onion-sibulet: 1 bunch