Green spinach pancakes with mushrooms & sweetcorn

In a food processor, mix the spinach and almond drink. Season, and blitz until smooth. Set aside.

Heat a griddle pan and place the sweetcorn cobs on to chargrill. Cook for 15-20 minutes, turning frequently.

In a large bowl, make the ‘egg’ by whisking the liquid from the tinned chickpeas until it forms soft peaks (around 8-10 minutes).

Add the flour and baking powder to the bowl with the spinach mixture, and beat well to combine. Stir in a spoonful of the whisked chickpea liquid to loosen the spinach mixture, and then gently fold in the rest.

Heat 1 tsp of the oil in a large frying pan and ladle spoonfuls into the pan to make pancakes that are 8-10cm in diameter.

Fry for 1-2 minutes on each side before flipping over. Continue frying in batches until you’ve used all the mixture.

Meanwhile, heat the remaining oil in another pan and fry the mushrooms until golden.

Using a knife, slice the charred sweetcorn off the cobs. 

To serve, pile the pancakes on a plate, dollop over a large spoonful of cream cheese, and top with the fried mushrooms and charred sweetcorn kernels.

Sprinkle over chopped chives to finish.