Fill a saucepan with boiling water. Place a steamer over the top with the asparagus and steam for 10-15 minutes or until tender.

In the meantime, melt the butter in a sauce pan then add the sliced mushrooms.

Cook for 5 minutes until soft and buttery.

In a large mixing bowl, combine the flour and baking powder.

In a separate jug, mix the soy milk and melted butter.

Slowly pour these wet ingredients into the flour, first to create a paste and then adding slowly to make a smooth, thin batter.

Season with salt and pepper.

Once all of the ingredients are combined mix well to ensure the batter is completely smooth and to create little air bubbles.

Brush your pan with a little oil and then heat on a medium heat.

Hold your hand a few centimetres away from the pan to see if it is hot. Once you can feel the heat, pour over some of the batter and swirl it around the pan until you have a thin circle.

Cook until the underside is golden underneath then flip it to cook it on the other side.

Once golden on both sides place on to a warm plate and repeat until you've used up all of the batter.

Keep warm in an oven placed on a low heat.

Spread your first pancake with vegan cream cheese.

Spoon over some of the mushrooms and a couple of asparagus stems.

Roll up then repeat with the rest of the pancakes.

Sprinkle over the chives and serve.