Skip to content
Ultimate pancake sandwiches recipe

Ultimate pancake sandwiches recipe

4 ratings

"Pancakes are a cinch to make, and even easier to dress up! Load up with a mushroom and leek filling bursting with flavour, add a gooey cheese melt, and you’ve created a surefire mealtime hit", says Derek Sarno, Tesco's director of plant-based innovation. See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 376 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 35g dairy-free butter-alternative
  • 2 x 125g packs Tesco Finest shiitake mushrooms, stems removed (see tip, below), thinly sliced
  • 1 garlic clove, finely chopped
  • 400g leeks, halved lengthways and sliced
  • 2 tsp Wicked Kitchen Lemon, Garlic & Herb seasoning (optional)
  • 140g plain flour
  • 2 tsp baking powder
  • 50g smooth almond butter
  • 300ml dairy-free milk-alternative
  • 1 tsp lemon juice
  • 90g Applewood vegan smoky cheese-alternative, thinly sliced
  • 2 avocados, destoned, peeled and thinly sliced (optional)
  • 5g fresh chives, snipped (optional)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    10g 49%
  • Sugars

    4g 4%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 36.3g Protein 10.3g Fibre 3.8g


Derek Sarno

  1. Melt 15g butter-alternative in a large, lidded frying pan over a medium-high heat. Arrange the mushrooms in an even layer in the pan and cook, undisturbed, for 5 mins. Stir and cook for another 4-5 mins until well browned and crispy. Reduce the heat to low, stir in the garlic and 2 tbsp water; season. Cook for 2 mins more, then scrape into a bowl and set aside.

  2. Increase the heat to medium and melt another 15g butter-alternative. Add the leeks, season, cover and cook for 6 mins, stirring halfway through. Stir in the lemon, garlic & herb seasoning (if using), then transfer to a separate bowl and set aside.

  3. Preheat the oven to gas 4, 180°C, fan 160°C and wipe out the frying pan with kitchen paper. Mix the flour, baking powder and a pinch of salt in a mixing bowl. In a separate bowl, whisk together the almond butter, milk-alternative and lemon juice, then stir into the flour mix until just smooth, being careful not to overmix.

  4. Melt half the remaining butter- alternative in the pan over a medium heat and swirl to coat the pan. Pour 2 heaped tbsp batter into the centre of the pan and use the back of a spoon to spread into a 12cm round. Cook for 2 mins or until bubbles begin to appear in the centre and the sides look tacky. Flip and cook for 1-2 mins until cooked through. Transfer to a baking tray and repeat to make 3 more pancakes.

  5. Divide the leeks between the pancakes, then top with the cheese-alternative and mushrooms. Bake in the oven for 10 mins until the cheese has melted. Meanwhile, melt the remaining butter-alternative in the frying pan and cook the last 4 pancakes as before.

  6. Top the pancake stacks with avocado and chives, if you like, and sandwich with the remaining pancakes to serve.

Tip: Shiitake stems are tough and don't fry well, but they can be added to soups, stocks and broths for a rich umami boost.

Freezing and defrosting disclaimer

Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.