Sieve the flour into a large mixing bowl and then add the baking powder and salt.
2 cup plain flour, 2 tablespoon baking powder, 1 teaspoon salt
Pour the milk and apple cider mix into the large bowl and whisk by hand, or on a low setting with an electric mixer. The batter should be thick but not gloopy. Like a thick smoothie.
1.5 cup oat milk, 2 tablespoon apple cider vinegar
Heat a non-stick frying pan on a medium-high hob – if you're not using a non-stick pan, use a tiny bit of oil spray or vegan butter to stop the pancakes sticking.
Using a quarter cup measurer, pour in a quarter cup of the pancake mixture into the frying pan, and let it cook for a couple of minutes.
Small holes or bubbles should start to form on top of the pancake – this is usually a sign that it's ready to flip. Lift up a bit of the pancake using a spatula to see if it's ready - it should be a golden-brown colour.
Using a spatula, carefully flip the pancake and allow it to cook for a couple of minutes on the other side. Be careful it doesn't burn by keeping a close eye on it – the second side will brown a bit quicker! Repeat until all the mixture is used up. It should make 12 pancakes.
Time to make the creamy mushrooms. Add the vegan butter to a medium sized saucepan over a medium-high heat. It should start to melt gradually.
2 tablespoon vegan butter
Pop the garlic in and give it a stir.
2 cloves garlic
After a minute add the mushrooms and give it a good stir.
450 g chestnut mushrooms
Let it cook for around five minutes and then add in the chives, vegan crème fraîche, salt and pepper.
2 tablespoon fresh chives, 2 tablespoon vegan crème fraîche, Salt and pepper
Cook for another few minutes and stir well. Make sure the crème fraîche is well mixed in. Serve the mushrooms on top of the pancakes with more chives and crème fraîche.