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Side view of three pancakes on a plate topped with mushrooms and vegan creme fraîche.
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Vegan Savoury Pancakes

These savoury pancakes need just 5 ingredients (plus toppings), are so easy and take just 45 minutes to make. They’re a great alternative (or accompaniment) to the usual sweet version!
Course Dinner
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 pancakes
Calories 123kcal
Author Jess & Dan

Ingredients

For the pancakes:

  • 2 cup plain flour
  • 1 teaspoon salt
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon baking powder
  • 1.5 cup oat milk unsweetened

For the creamy mushrooms:

  • 450 g chestnut mushrooms – sliced
  • 2 cloves garlic – crushed
  • 2 tablespoon fresh chives – roughly chopped
  • 2 tablespoon vegan crème fraîche
  • 2 tablespoon vegan butter like Vitalite or Earth Balance
  • Salt and pepper – to taste

Instructions

  • 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.

Notes

  • These pancakes are best eaten fresh, but do freeze well. Don’t freeze them with the topping, just freeze the pancakes by themselves. Place a piece of grease proof paper in between each pancake to make them easier to work with when taken out of the freezer.
  • Make the pancakes ahead by keeping them in an airtight container in a cool place, overnight. If they’re put in the fridge they’ll go stale quicker.
  • Unsweetened oat milk is best for this recipe, but you can substitute another unsweetened dairy-free milk if you’d like.
  • Don’t substitute baking soda for the baking powder.

Nutrition

Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 450mg | Potassium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg