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Vegan Buckwheat Pancakes

Makes 6 pancakes

Stack and layer these buckwheat pancakes with tahini sauce and top with crunchy pomegranate seeds for a vegan and colourful lunch or supper. A handful of freshly washed watercress or rocket will make the perfect addition.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

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Mushroom Pancakes

  1. Dice the mushrooms into a large frying pan, add the oil and cook over medium heat.
  2. When the mushrooms have collapsed and any liquid has evaporated, tip them on to a plate.
  3. Put the buckwheat flour, chickpea flour, vegan milk, soy sauce, salt and pepper into a mixing bowl or jug and beat to make a smooth batter.
  4. Add the prepared mushrooms and stir to combine.
  5. Lightly oil the frying pan and get it nice and hot again.
  6. Pour some mixture into the hot pan to make 6x10cm/4” pancakes.
  7. When bubbles appear on the pancake and the top is set, turn the pancakes over and cook the other side.
  8. Lift cooked pancakes onto a plate and keep them warm while cooking the remainder.

Tahini Sauce

  1. Stir the tahini and measure 50g into a mixing bowl.
  2. Add the lemon juice, water, pinch of caster sugar, salt and pepper and stir to make a smooth paste.

To Serve Mushroom Pancakes with Tahini Sauce

  1. Place three pancakes onto a plate with a spoon of tahini sauce between each layer.
  2. Drizzle remaining tahini sauce over the top pancake.
  3. Scatter the pomegranate seeds.
  4. Add fresh watercress or rocket and serve immediately.

Equipment

Large non-stick frying pan and mixing bowls.

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Ingredients

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