Recipe by What Luce Eats
Tip: Cooking Mode
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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.
Compatible with
Cooking mode
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- 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
Utensils
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Step 1
Begin by heating two large pans on a medium heat with a drizzle of oil in each.
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Step 2
In the ninja blender add the flour, garlic granules, smoked paprika and milk and blend until smooth.
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Step 3
Add the sliced mushrooms in one pan and leave to cook and soften.
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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.
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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.
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Step 6
When the pancakes are cooked assemble on two plates, top with the cooked mushrooms and then crumble over some feta.
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Step 7
Garnish with extra spring onion, fresh chives and a pinch of chilli flakes.
