1cupunsweetened almond milk(or whatever milk you use)
1cupall purpose flour
½cupshredded gouda cheese
Whisk the egg until frothy. Add the salt, and slowly whisk in the almond milk, then the flour. Whisk until the batter is free of lumps.
Heat a large nonstick frying pan to medium heat. Add a ½ tbsp of butter, and sauté the onions and mushrooms for 5-10 mins, or until the have released some liquid and have slightly browned.
Remove the mushroom mixture from the pan and wipe it clean, then return it to the stovetop.
Add a ½ tbsp of butter to the pan, and spread to cover. Pour half the batter into the middle of the pan and using the back of a spoon or ladle lightly spread the batter to cover the pan in a thin layer.
As the pancake cooks, it will change colour and become a bit darker, this should take about 2-3 minutes. Flip the pancake, top with the mushroom mixture and cheese, cook covered for another 2-3 minutes and then serve.