To make batter, mix the vinegar to the soy milk, let stand for a few minutes.
Add all dry ingredients for the batter in a bowl.
Pour in the soy milk mixture and mix well.
In a skillet or non-stick pan, toss the fresh mushrooms in some oil on medium heat. Remove and set aside.
You can use the same pan to make the pancake or use a pancake pan, make sure it's dry and lightly greased with some oil.
Begin heating on low, place vegetables on pan, the size you want to make the pancakes (about 20 cm diameter).
Pour on the pancake batter and even it out on the vegetables, covering completely.
Leave to cook for about 1 minute (you can increase the heat to medium), until small bubbles start forming around the edge and pancake is firm enough to be flipped over.
Turn pancake on the other side and cook for another 1-2 minutes.