Full English vegan pancake
- 4 Plant Based Meat-Free Sausages
- 250g pack Extra Special Baby Portobello Mushrooms
- 4 This Isn’t Bacon Plant-Based Rashers
- 100g vine-ripened cherry tomatoes
- 100g baby leaf spinach
- 150g self-raising flour
- ½tsp baking powder
- 290ml unsweetened oat milk alternative
- 1tbsp rapeseed oil
- 10g flat-leaf parsley, chopped
Preheat the oven to 200C/180C Fan/Gas 6.
Put the sausages on a baking tray. Roast in the oven for 10 mins, adding the mushrooms after 5 mins.
Add the ‘bacon’, cherry tomatoes and spinach to the tray. Season with pepper and return to the oven for 10 mins until the rashers are crisp and the toms are starting to burst.
Meanwhile, mix together the flour, baking powder and oat milk alternative in a jug. This will make it easier to pour the batter into the pan.
Heat a little of the oil in a nonstick frying pan over a medium setting, then add enough batter to create a pancake 2-3mm thick, tilting the pan to cover the base evenly. Cook for 1-2 mins until the pancake no longer sticks, then flip carefully with a fish slice and cook for 1 min more.
Repeat until you have 4 pancakes, then put on individual warmed plates.
Divide the sausages, bacon and veg between the pancakes. Sprinkle with the parsley to serve