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  • 250 g flour
  • 2 tbs sugar
  • 2 tbs baking powder 480 ml oat milk
  • 4 tbs coconut oil
  • 200 g mixed mushrooms, cleaned and cut
  • 200 ml vegan cooking cream 1 tbs finely chopped chives
  • 1 tbs Maille Dijon Mustard
  • Maille Balsamic Glaze for drizzling


      1. Mix flour, sugar and baking powder together in a bowl.
      2. Add to oat milk while stirring. add the coconut oil and mix.
      3. Panfry the pancakes with oil for 2-3 minutes on both sides or until golden brown.
      4. Panfry the mushrooms with some oil and glaze with Maille Balsamic Glaze.
      5. Heat the vegan cream, add 2 tablespoons of Maille Dijon Mustard and stir sprinkling in the chives.
      6. Serve the pancakes with the pan-fried mushrooms and the creamy mustard sauce.

Maille Tip

Dijon Mustard is a natural emulsifier, when added to sauces it is harder for them to split.