Vegan Tomato and Mushroom Pancakes

These Vegan Tomato and Mushroom Pancakes are savory, light, and a nice change from the usual sweet pancake breakfast. The pancakes themselves are thin and tender, then topped with juicy cherry tomatoes, sautéed mushrooms, creamy oat cream, toasted pine nuts, and fresh chives.

I like this recipe because it works just as well for brunch as it does for lunch or a light dinner. It feels a little special, but the ingredients are simple and the whole thing comes together in around 35 minutes.

Try my Tangy Vegan Pancakes recipe.

Why You’ll Love This Recipe

• Completely plant-based: No eggs or dairy needed.
• Savory rather than sweet: Perfect when you’re not in the mood for syrup and fruit.
• Plenty of vegetables: Mushrooms and cherry tomatoes make up most of the topping.
• Creamy but light: Just a little oat cream brings the topping together.
• Great for brunch: These look impressive without being difficult.
• Versatile: Serve them for breakfast, brunch, lunch, or a light dinner.
• Fresh finish: Chives and toasted pine nuts add flavor and texture.

Try my Vegan Carrot Cake Pancakes recipe.

What You’ll Need to Make Vegan Tomato and Mushroom Pancakes

For the pancakes:

• 5 ounces (140 g) self-rising flour
• Pinch of sea salt
• 13.5 fluid ounces (400 ml) unsweetened almond milk
• 1 tablespoon olive oil, for cooking

For the topping:

• 1 tablespoon olive oil
• 8.8 ounces (250 g) button mushrooms, sliced
• 8.8 ounces (250 g) cherry tomatoes, halved
• 2 tablespoons plain unsweetened oat cream
• Sea salt, to taste
• Black pepper, to taste
• 2 tablespoons pine nuts
• 2 tablespoons chopped fresh chives, for serving

What You’ll Need to Do

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 2

1. Start with the pancake batter.
2. Sift the self-rising flour and a pinch of sea salt into a blender.
3. Pour in the almond milk.
4. Blend until you have a completely smooth, fairly thin batter.
5. Set the batter aside while you heat a nonstick skillet over medium heat.
6. Add just a small amount of olive oil and let the pan get nice and hot.
7. Pour about 3 tablespoons of batter into the skillet.
8. Swirl the pan slightly if needed to help the batter spread into a thin pancake.
9. Cook until the surface begins to set and you see small bubbles appearing.
10. Carefully flip the pancake.
11. Cook the second side until lightly golden.
12. Transfer it to a plate and keep warm.
13. Repeat with the remaining batter, adding small amounts of the remaining olive oil as needed.
14. Once the pancakes are done, move on to the topping.
15. Toast the pine nuts in a dry skillet over medium-low heat for 1–2 minutes, stirring frequently.
16. As soon as they become lightly golden and fragrant, transfer them to a small plate. Keep an eye on them because pine nuts can burn surprisingly fast.
17. Add 1 tablespoon olive oil to the skillet.
18. Add the sliced mushrooms and cook over medium-high heat for about 5–7 minutes, until tender and lightly browned.
19. Add the halved cherry tomatoes.
20. Cook for another 2–3 minutes, until the tomatoes begin to soften but still hold their shape.
21. Season with sea salt and black pepper.
22. Reduce the heat and stir in the oat cream.
23. Cook gently for about 1 minute, just until the mushrooms and tomatoes are lightly coated in the creamy sauce.
24. Divide the warm pancakes between two plates.
25. Spoon the mushroom and tomato mixture generously over the pancakes.
26. Sprinkle with toasted pine nuts and chopped chives.
27. Serve immediately while everything is warm.

Try my Cottage Cheese Potato Protein Pancakes recipe.

Easy Ingredient Swaps

Button mushrooms: Cremini, chestnut, or sliced portobello mushrooms can work.

Cherry tomatoes: Grape tomatoes or chopped regular tomatoes can be substituted.

Almond milk: Unsweetened soy milk or oat milk works well.

Oat cream: Soy cream or another plain dairy-free cooking cream can be used.

Pine nuts: Chopped walnuts, almonds, pumpkin seeds, or sunflower seeds can work.

Chives: Green onions, parsley, or fresh basil are good alternatives.

Try my The Best Blueberry Protein Pancakes recipe.

Some Twist and Tweak Ideas

Add minced garlic to the mushrooms.

Stir baby spinach into the topping.

Add a pinch of chili flakes.

Mix nutritional yeast into the oat cream.

Add fresh basil with the tomatoes.

Use smoked paprika for a slightly smoky flavor.

Add sautéed spinach or kale.

Top with sliced avocado.

Add a little lemon zest before serving.

Mix finely chopped herbs into the pancake batter.

Try my High Protein Gingerbread Pancakes recipe.

Some Helpful Tips

Expect a thin batter. This recipe makes thin savory pancakes rather than thick, fluffy breakfast pancakes.

Use a good nonstick skillet. Thin vegan pancakes can be delicate when flipping.

Don’t use too much oil. A light coating is enough.

Wait before flipping. Make sure the surface has set and the edges release easily.

Brown the mushrooms properly. Give them enough room in the skillet so they sauté rather than steam.

Use unsweetened plant milk and cream. Sweetened versions will taste odd in a savory pancake.

Toast the pine nuts separately. This keeps them crunchy and gives them much better flavor.

Try my Cottage Cheese and Oat Pancakes recipe.

Why Savory Pancakes Work So Well Here

The pancakes are mild enough to act as a base for the vegetables rather than competing with them.

The mushrooms bring earthy flavor, the tomatoes add sweetness and acidity, and the oat cream helps turn everything into a light sauce.

Then the pine nuts add crunch and the chives bring freshness.

It is basically a simple vegetable brunch served on pancakes instead of toast.

Some Budget-Friendly Tips

Use whichever mushrooms are on sale.

Regular chopped tomatoes can replace cherry tomatoes.

Sunflower seeds are a much cheaper alternative to pine nuts.

Store-brand almond milk works perfectly well.

If oat cream is expensive, use a couple of tablespoons of unsweetened plant milk mixed with a little plant-based cream cheese.

Use green onion instead of fresh chives if it is more affordable.

Try my Fluffy Pancakes with Apple Compote recipe.

Some Serving Ideas

Serve these savory pancakes with:

• A simple green salad
• Roasted asparagus
• Sautéed spinach
• Avocado slices
• Fresh fruit
• Roasted potatoes
• Grilled vegetables
• Steamed green beans
• Tomato salad
• Extra mushrooms
• Fresh herbs
• A squeeze of lemon

They work particularly well as a savory weekend brunch.

Try my Chickpea Pancakes with Blueberry Chia Jam recipe.

Great for Brunch or a Light Dinner

Although pancakes are usually associated with breakfast, these are savory enough to work later in the day.

The mushroom and tomato topping makes them substantial without feeling too heavy.

Add a side salad and you’ve got an easy lunch or light dinner.

Some Storage and Reheating Tips

Store leftover pancakes and topping separately whenever possible.

Keep both in airtight containers in the refrigerator for up to 2 days.

Reheat pancakes individually in a dry skillet over medium-low heat for about a minute per side.

You can also microwave them briefly, although they will become softer.

Reheat the mushroom and tomato topping gently in a skillet.

Add a splash of oat cream or plant milk if the topping becomes too thick.

For the best texture, add the toasted pine nuts and fresh chives only after reheating.

I would not recommend freezing the tomato topping because the tomatoes may become watery after thawing.

Final Thoughts

These Vegan Tomato and Mushroom Pancakes are a simple way to take pancakes in a completely savory direction.

The thin pancakes make a light base, while mushrooms, tomatoes, oat cream, toasted pine nuts, and chives turn them into something that works for brunch, lunch, or dinner.

They are easy enough for an everyday meal but still look like you’ve put in considerably more effort than you actually have.

Vegan Tomato and Mushroom Pancakes

These Vegan Tomato and Mushroom Pancakes combine thin savory pancakes with creamy mushrooms, tomatoes and chives for an easy plant-based meal.

Author: Danny Davis Courses: Breakfast, Brunch, Lunch Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Intermediate Servings: 2 Estimated Cost: $ 10.50 Calories: 620

Ingredients

Servings

For the pancakes:

• 5 ounces self-rising flour (140 g)
• Pinch of sea salt
• 13.5 fluid ounces unsweetened almond milk (400 ml)
• 1 tablespoon olive oil, for cooking

For the topping:

• 1 tablespoon olive oil
• 8.8 ounces button mushrooms, sliced (250 g)
• 8.8 ounces cherry tomatoes, halved (250 g)
• 2 tablespoons plain unsweetened oat cream
• Sea salt, to taste
• Black pepper, to taste
• 2 tablespoons pine nuts
• 2 tablespoons chopped fresh chives, for serving

Instructions

1. Sift the self-rising flour and sea salt into a blender.
2. Add the unsweetened almond milk and blend until a smooth, thin batter forms.
3. Heat a nonstick skillet over medium heat and lightly coat it with a small amount of olive oil.
4. Pour approximately 3 tablespoons of batter into the skillet and gently swirl the pan to spread the batter.
5. Cook until the surface begins to set and small bubbles appear.
6. Carefully turn the pancake and cook the second side until lightly golden.
7. Transfer the cooked pancake to a plate and keep warm.
8. Repeat the process with the remaining batter, using additional olive oil as required.
9. Toast the pine nuts in a dry skillet over medium-low heat for approximately 1–2 minutes, stirring frequently.
10. Transfer the toasted pine nuts to a plate and set aside.
11. Heat 1 tablespoon olive oil in the skillet over medium-high heat.
12. Add the sliced mushrooms and cook for approximately 5–7 minutes, or until tender and lightly browned.
13. Add the halved cherry tomatoes and cook for an additional 2–3 minutes.
14. Season the vegetables with sea salt and black pepper to taste.
15. Reduce the heat and stir in the oat cream.
16. Cook gently for approximately 1 minute, until the vegetables are lightly coated and heated through.
17. Divide the warm pancakes between two serving plates.
18. Spoon the mushroom and tomato mixture over the pancakes.
19. Garnish with the toasted pine nuts and chopped chives.
20. Serve immediately.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 30g47%

Sodium 620mg26%

Total Carbohydrate 73g25%

Dietary Fiber 8g32%

Sugars 12g

Protein 16g32%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated GI: ~50
Estimated GL per serving: ~33

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